Ingredients
5 pounds small unpeeled red potatoes, cubed1 teaspoon salt1/2 teaspoon pepper8 hard-boiled large eggs, chopped1 pound sliced bacon, cooked and crumbled2 cups shredded cheddar cheese1 sweet onion, chopped3 dill pickles, chopped1-1/2 cups sour cream1 cup mayonnaise2 to 3 teaspoons prepared mustard
Preparation
Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack.
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.
