Wednesday, April 7, 2010
Loaded Baked Potato Salad
1 teaspoon salt
½ teaspoon pepper
8 hard-cooked eggs; chopped and crumbled
1 pound sliced bacon; cooked and crumbled
2 cups shredded cheddar cheese
1 medium Vidalia onion; chopped
1 ½ cups sour cream
1 cup mayonnaise or salad dressing
2-3 teaspoons mustard
1. Place the potatoes in a greased 15x10x1-inch baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425˚ for 40-45 minutes or until tender. Cool in pan on a wire rack.
2. In a large bowl, combine the potatoes, eggs, bacon, cheese, and onions. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. Serve immediately.