Loaded Baked Potato Salad

I made this potato salad a few weeks ago.  I only made a few modifications to the recipe as it was written.  The original from Recipezaar.com included dill pickles and for the life of me, I can not figure out why.  The taste that the pickles brought to the salad in no way was representative of a loaded baked potato.

Loaded Baked Potato Salad

5 pounds small unpeeled red potatoes; cubed
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.