Loaded Baked Potato Salad

I love potato salad, probably because I love potatoes.  Maybe my favorite food.  This is a little different than my original potato salad recipe.  Try it and I think you’ll love it!

• 5 lbs. small unpeeled red potatoes, cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 hard-cooked eggs, chopped
• 1 lb. bacon, cooked and crumbled
• 2 cups (8-oz.) shredded cheddar cheese
• 1 sweet onion, chopped, opt.
• 3 sweet pickles, chopped (You may use dill, if you like.)
• 1 1/2 cups sour cream
• 1 cup mayonnaise
• 2 teaspoons prepared mustard

Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt and pepper.  Bake, uncovered, at 425 degrees for 40 to 45 minutes or until tender.  Cool in pan on a wire rack.

In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.  In a small, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

Makes 20 servings.

“May the memory of our earthly place point us with hope to our heavenly place.”