Monday, April 10, 2017

J.R. Watkins Loaded Baked Potato Salad

Watkins Loaded Baked Potato Salad

5 pounds small unpeeled red potatoes, cubed
1 teaspoon  Watkins Garlic Sea Salt
1/2 teaspoon Watkins Black Pepper
1 teaspoon Watkins Onion Powder
1/2 teaspoon Watkins Dill
8 hard-cooked eggs, chopped
1 pound sliced bacon, cooked and crumbled (optional)
2 cups (8 ounces) shredded cheddar cheese
1 sweet onion, chopped
3 dill pickles, chopped
1-1/2 cups (12 ounces) sour cream
1 cup mayonnaise
2 to 3 teaspoons prepared mustard

Place the potatoes in a greased 15-in. x 10-in. x 1-in. baking pan; sprinkle with salt, pepper, onion and garlic powder. Bake, uncovered, at 425° 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. Yield: 20 servings.

Bon appetit!

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