Caldwells Cookbook

2 1/2 pouncs small unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs, hard boiled and chopped
1/2 pound sliced bacon, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese
3/4 cups (6 ounces) sour cream
1/2 cup mayonnaise
2 teaspoons prepared mustard.

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 min. or just until tender. Drain and rinse with cold water. 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. Serve immediately.

Yields: 10 servings