Loaded Baked Potato Salad Recipe - PCOS-Friendly Recipe

Name: Loaded Baked Potato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20 servings
Cuisine: PCOS-Friendly
Ingredients: 5 pounds small unpeeled red potatoes, cubed; 1 teaspoon salt; 1/2 teaspoon pepper; 8 hard-cooked eggs, chopped; 1 pound sliced bacon, cooked and crumbled; 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

Servings: 20

Lunch

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

5 pounds small unpeeled red potatoes, cubed
1 teaspoon salt
1/2 teaspoon pepper
8 hard-cooked eggs, chopped
1 pound sliced bacon, cooked and crumbled
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

Instructions

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

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Nutrition per Serving

Ingredients

Instructions

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