This loaded baked potato salad turns everyone's favorite game-day food into an irresistible summer side! Plus, the ingredients can be customized for your crew's liking, making it a crowd-pleasing dish for family gatherings.

Ingredients

• 5 pounds small unpeeled red potatoes, cubed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 hard-boiled large eggs, chopped
• 1 pound sliced bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• 1 sweet onion, chopped
• 3 dill pickles, chopped
• 1-1/2 cups sour cream
• 1 cup mayonnaise
• 2 to 3 teaspoons prepared mustard

Directions

1. Preheat oven to 425°. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Cool in pan on a wire rack.
2. Combine potatoes with next 5 ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving.