Makeover Loaded Baked Potato Salad

• 2-1/2 pounds small unpeeled red potatoes, cubed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 hard-boiled large eggs, chopped
• 4 bacon strips, cooked and crumbled
• 1/2 cup shredded reduced-fat cheddar cheese
• 1 cup chopped sweet onion
• 1 dill pickle, chopped
• 1/2 cup reduced-fat sour cream
• 1/2 cup fat-free mayonnaise
• 1 teaspoon prepared mustard

1. Place potatoes in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425u0b0 for 30-35 minutes or until tender. Cool on a wire rack.
2. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

red potatoes, salt, pepper, eggs, bacon, cheddar cheese, sweet onion, dill pickle, sour cream, mayonnaise, mustard

Taken from www.tasteofhome.com/recipes/makeover-loaded-baked-potato-salad/ (may not work)