Ingredients
2-1/2 pounds small unpeeled red potatoes, cubed1/2 teaspoon salt1/4 teaspoon pepper2 hard-boiled large eggs, chopped4 bacon strips, cooked and crumbled1/2 cup shredded reduced-fat cheddar cheese1 cup chopped sweet onion1 dill pickle, chopped1/2 cup reduced-fat sour cream1/2 cup fat-free mayonnaise1 teaspoon prepared mustard
Preparation
Place potatoes in a 15x10x1-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.
