National Picnic Day with Loaded Baked Potato Salad

It's National Picnic Day...where do you like to picnic?

I have a "National Day" Calendar that has the most fun and unique, actual "National" days on them and I have had more fun with these themed days.

Since I have not been planning volleyball banquets or high school graduation parties this year, I have had some extra time on my hands.  This past year, I have been helping out some friends with their start-up company and photographing for them.  Their product is called The GaterTop.  One of the coolest, versatile outdoor tables!  You can check them out at www.thegatertop.com.

What is more outdoor than a picnic, so for National Picnic Day, I staged a picnic on their table to photograph for their website and social media.

Since I needed a potato salad for the shot, I thought it would be a perfect time to try out this new recipe...it was a win-win for the photo and dinner for us that night!

Loaded Baked Potato Salad Recipe

Courtesy of Taste of Home Magazine

5 pounds small unpeeled red potatoes, cubed

1 tsp salt

1/2 tsp pepper

8 hard boiled 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 cup sour cream

1 cup mayonnaise

2 to 3 tsp prepared mustard

Preheat oven to 425 degrees.  Sprinkle potatoes with salt and pepper; bake uncovered in a greased 9  x 11 baking pan until tender, 40-45 minutes.  Cool in pan on a wire rack.

Combine potatoes with next five ingredients.  In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat.  Refrigerate until serving.  

One Year Ago: Bundt Pan Chicken
Two Years Ago: Pesto Cheesy Chicken
Three Years Ago: Lemon Orzo Shrimp and Asparagus
Four Years Ago: Mediterranean Meatballs