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Loaded Baked Potato Salad

Serves 8    Time 1hr 30min

2 pounds red micro potatoes, halved

1/2 cup mayonnaise

3 hard boiled eggs

6 slices of bacon, cooked and roughly chopped

3/4 cup sour cream

1 tablespoon Dijon mustard

1 cup shredded cheddar cheese

3 green onion, thinly sliced

Salt and pepper


Bring a large pot of salted water to a boil. Add potatoes and cook for 15 minutes. Drain potatoes, set aside to cool. In a large bowl combine potatoes, mayo, sour cream, mustard, half of the bacon and half of the green onions. Fold ingredients together until mixed. Salt and pepper mixture to taste. Top with remaining green onions, bacon, and shredded cheese. Refrigerate for 1 hour before serving.

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