5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-boiled large eggs, chopped
1 pound sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard
1. Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40 to 45 minutes. Cool in pan on a wire rack.
2. Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.
Prize Winning Recipe
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 20 servings.
Nutrition Facts
3/4 cup: 315 calories, 21g fat (7g saturated fat), 99mg cholesterol, 587mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 11g protein.