Loaded Baked Potato Salad

• 5 lbs small unpeeled red potatoes, cubed
• 1 teaspoon salt
• 12 teaspoon pepper
• 8 hard-cooked eggs, chopped
• 1 lb sliced bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 medium vidalia onion, chopped
• 3 dill pickles, chopped
• 1 12 cups sour cream
• 1 cup mayonnaise
• 2 -3 teaspoons mustard

1. Place the potatoes in a greased 15x10x1 inch baking pan, sprinkle with salt and pepper.
2. Bake, uncovered at 425 for 40-45 minutes or until tender.
3. Cool in pan on a wire rack.
4. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles.
5. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.
6. Serve immediately.

red potatoes, salt, pepper, eggs, bacon, cheddar cheese, vidalia onion, dill pickles, sour cream, mayonnaise, mustard

Taken from www.food.com/recipe/loaded-baked-potato-salad-173459 (may not work)