SERVINGS: 8
This potato salad is a classic! I love this salad so much! This salad is made with potatoes, bacon, chives, and cheddar with sour cream, mayo, and a Greek yogurt base. This salad is best served either warm or chilled.
Creamy and seriously addictive! This Loaded Bacon Cheddar Baked Potato Salad has always been a part of our tradition. We like to serve this for our family get-together. This is particularly amazing to enjoy during picnics and barbecues.
To make this delicious salad, all you need are just a couple of readily available ingredients. Fork-tender potatoes blanketed in a simple yet delightful dressing made with cream, mayo, and Greek yogurt. And the bacon is a huge plus!
This Loaded Bacon Cheddar Baked Potato Salad is a must-try and a keeper!
INGREDIENTS
10 ounces bacon
2 pounds russet potatoes – cubed
5 green onions – diced
4 ounces cheddar cheese – grated
1/2 c. Greek yogurt
2 tablespoons mayonnaise
2 tablespoons sour cream
3 teaspoon chives – diced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
HOW TO MAKE LOADED BACON CHEDDAR BAKED POTATO SALAD
Step 1: In a pot with boiling salted water, cook the cubed potatoes for about 15 minutes or until fork tender.
Step 2: In the meantime, fry the bacon. Let it cool. Once cool enough, crumble the bacon.
Step 3: Once the potatoes are done, drain them in a colander and set aside.
Step 4: Prepare the other ingredients while the potatoes cool. Grate the cheese, then dice the green onions and chives.
Step 5: Place the potatoes, Greek yogurt, sour cream, mayo, cheese, bacon, and green onions in a large bowl. Mix well until combined.
Step 6: Season with salt and pepper. Mix well and adjust the salt if needed.
Step 7: Serve the salad right away or cover and chill until ready to serve. Enjoy!
LOADED BACON CHEDDAR BAKED POTATO SALAD
Ingredients
- 10 ounces bacon
- 2 pounds russet potatoes - cubed
- 5 green onions - diced
- 4 ounces cheddar cheese - grated
- 1/2 c. Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 3 teaspoon chives - diced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- In a pot with boiling salted water, cook the cubed potatoes for about 15 minutes or until fork tender.
- In the meantime, fry the bacon. Let it cool. Once cool enough, crumble the bacon.
- Once the potatoes are done, drain them in a colander and set aside.
- Prepare the other ingredients while the potatoes cool. Grate the cheese, then dice the green onions and chives.
- Place the potatoes, Greek yogurt, sour cream, mayo, cheese, bacon, and green onions in a large bowl. Mix well until combined.
- Season with salt and pepper. Mix well and adjust the salt if needed.
- Serve the salad right away or cover and chill until ready to serve. Enjoy!
