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

1. 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.

2. .Chop the hard boiled eggs

3. .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.

4. .Peel and cube the cooled potatoes. Carefully add the potatoes into the mixture. Remember we are not after mashed potatoes. Toss to combine.

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