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Salads

Potato Salad for a Crowd

This is a cold version of a loaded baked potato!

Serves 20
Kuelbs

Ingredients

Makes
20
servings

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  • 5 lb small red potatoes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 eggs; hard-cooked, chopped
  • 12 slices bacon; cooked and crumbled
  • 2 cups cheddar cheese; shredded
  • 1 medium sweet onion; chopped
  • 4 medium dill pickles; chopped
  • 1 1/2 cups sour cream
  • 1 cup mayonnaise
  • 3 tsp prepared mustard

Steps

  1. 1

    Cube the red potatoes in bite-sized chunks.

  2. 2

    Place the potatoes on a greased 15" x 10" x 1" baking pan; sprinkle with salt and pepper.

  3. 3

    Bake uncovered at 425 degrees for 40 - 45 minutes until tender.

  4. 4

    Cool.

  5. 5

    In a large bowl, coming the potatoes, eggs, bacon, cheese, onion and pickles.

  6. 6

    In a small bowl, combine the sour cream, mayonnaise and mustard and mix well.

  7. 7

    Pour over the potato mixtue and toss to coat.

Kuelbs

Kept by the Kuelbs family.

Notes

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