Baked Potato Salad - Loaded!

• 2 lbs new potatoes, scrubbed but not peeled
• 13 cup sour cream
• 14 cup nonfat plain yogurt
• 1 teaspoon yellow mustard
• 1 teaspoon onion powder
• 1 teaspoon celery seed
• 4 eggs, hard boiled, chopped
• 1 stalk celery, chopped
• salt and pepper
• 34 cup summer slicing tomatoes, chopped
• 13 cup old cheddar cheese, grated
• 14 cup chives or 14 cup green onion, sliced
• 4 slices bacon, crumbled

1. Bake the potatoes either in the oven or the microwave until cooked through.
2. Let cool.
3. Meanwhile, mix sour cream, yogurt, mustard, onion powder and celery seed in a large bowl.
4. Cut new potatoes into bite-sized pieces (in half or quarters (depending on the size).
5. Add to bowl with dressing, along with egg pieces and celery.
6. Gently stir.
7. At this point, you want to really taste the salad and add salt and pepper, using as much or as little as you prefer.
8. I use about 1/2 teaspoon of both.
9. Put salad into a serving bowl.
10. Top with tomato, cheddar, then bacon bits and onions and chill!

potatoes, sour cream, yogurt, yellow mustard, onion powder, celery, eggs, celery, salt, summer slicing tomatoes, cheddar cheese, chives, bacon

Taken from www.food.com/recipe/baked-potato-salad-loaded-378879 (may not work)