9 loaded red potato salad Recipes

unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard

red potatoes, unpeeled, salt & pepper, to taste, sour cream, shredded cheddar cheese, green onions, sliced, recipe ready bacon bits

red potatoes , scrubbed and sliced in wedges, sour cream, mayonnaise, ranch dressing mix, bacon bits (real not the imitation ones), fancy sharp cheddar cheese, green onion , nearly finely sliced

unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, bacon strips, cooked and crumbled, shredded reduced-fat cheddar cheese, chopped sweet onion, dill pickle, chopped, reduced-fat sour cream, fat-free mayonnaise, prepared mustard

redskin potatoes diced into cubes with skin on, dozen eggs boiled,and sliced, red onion sliced, celery stalk sliced thin, real bacon bits, mustard, mayonaise, shredded cheddar cheese

red potatoes, boiled, cooled, and cubed, buttermilk ranch dressing, sour cream, garlic powder , to taste, salt , to taste, white pepper , to taste, snipped chives, crumbled cooked bacon, super sharp cheddar cheese, shredded

loaded baked potato salad, unpeeled red potatoes, cubed, salt, pepper, hard-cooked eggs, chopped, sliced bacon, cooked and crumbled, shredded cheddar cheese, vidalia or sweet onion, chopped, dill pickles, chopped, sour cream, mayonnaise, prepared mustard, place the potatoes in a greased 15x10x1-in. baking pan , sprinkle with salt and pepper. bake, uncovered, at 425 degrees for 40-45 minutes or until tender. cool in pan on a wire rack. in a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickles. in a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat. serve immediately. yield: 20 servings.