Lunch: Makeover Loaded Baked Potato Salad Recipe

Ingredients

2-1/2 pounds small unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 hard-cooked eggs, chopped
4 bacon strips, cooked and crumbled
1/2 cup shredded reduced-fat cheddar cheese
1 cup chopped sweet onion
1 dill pickle, chopped
1/2 cup reduced-fat sour cream
1/2 cup fat-free mayonnaise
1 teaspoon prepared mustard

Instructions

Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Bake, uncovered, at 425 ° for 30-35 minutes or until tender. Cool on a wire rack.
In a large bowl, combine the potatoes, eggs, bacon, cheese, onion and pickle. In a small bowl, combine the sour cream, mayonnaise and mustard; pour over the potato mixture and toss to coat.

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