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Baked Potato Salad



  • 16 pounds baking potatoes, peeled cooked and cubed
  • 32 hard cooked eggs, chopped
  • 2 pounds sliced bacon, cooked and crumbled
  • 16 green onions, thinly sliced
  • 4 cups mayonnaise or salad dressing
  • 4 cups (32 ounces) sour cream
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons salt
  • 2 tablespoons pepper


  1. Toss potatoes, eggs, bacon and onions together.
  2. Combine remaining ingredients until of desired taste and until mixture is smooth. Toss with potato mixture.
  3. Chill for several hours.

Makes 60-70 servings.


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