Ingredients
- 8 large potatoes (Russet or Idaho) Scrubbed, Left unpeeled and whole
- 3 hard boiled eggs
- 8 slices of bacon, cooked and crumbled
- 8 ounces of cream cheese, room temp
- 6 ounces of sour cream
- 1 cup of mayonnaise
- 1/4 cup deli mustard
- 1 large Vidalia onion chopped
- 1 small jar of sweet Gherkin pickles, chopped
- 2 teaspoons of sweet Gherkin pickle juice
- 1 small jar of pimentos, drained and chopped
- 16 ounces cheddar cheese, grated
- Salt & Pepper to taste
Directions
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Place the potatoes in a large pot. Cover with water and boil until the potatoes are fork tender. Drain the water and then place the potatoes in a large bowl or pot of ice water. You do this to “shock” the potatoes and to stop the cooking process.
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.Chop the hard boiled eggs
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.Mix together the cream cheese, mayonnaise, sour cream, deli mustard, and salt & pepper to taste. Now add the grated cheese, pimentos, pickle juice, chopped pickles, and the chopped Vidalia onion.
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.Peel and cube the cooled potatoes. Carefully add the potatoes into the mixture. Remember we are not after mashed potatoes. Toss to combine.