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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Aunt Katy's Loaded Baked Potato Salad Recipe

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This recipe for Aunt Katy's Loaded Baked Potato Salad is from Mother to Daughter Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs small unpeeled red potatoes, cubed
1 t salt
1/2 t pepper'8 hard boiled eggs, chopped
1 lb bacon, cooked & crumbled
8 oz shredded cheddar
1 medium sweet onion, chopped
3 dill pickles, chopped
1 1/2 c sour cream
1 c mayo
2-3 t yellow or Dijon mustard
Directions:
Directions:
Place potatoes in greased 10 X 10 X 1 baking pan; sprinkle with S & P. Bake at 425º for 40-45 mins until tender. Cool in pan on wire rack.

In large bowl, combine potatoes, eggs, bacon, cheese, onion & pickles. In small bowl, combine sour cream, mayo & mustard. Pour over potato mixture and toss to coat.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
Recipe can easily be cut in half for smaller groups.

 

 

 

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