Jessica's Loaded Baked Potato Salad

Here's the potato salad that I made for Memorial Day.
(Adapted from Taste of Home website)

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

Directions:
1. Pre-heat oven to 400 degrees.
2. Parboil potatoes for approximately 15 minutes or until potatoes can be easily stuck with a fork.
2. Place parboiled potatoes on a greased cookie sheet. I like to use a little olive oil for "grease".
3. Sprinkle potatoes with salt and pepper.
4. Place in the oven for 20 minutes, flipping once.
5. In a large bowl combine potatoes, eggs, bacon, cheese, sauteed onion, and pickles.
6. In small bowl combine sour cream, mayonnaise and mustard; pour over potato mixture.
7. Toss to coat.

*You can serve this salad warm or chilled.