Loaded Baked Potato Salad
This Loaded Baked Potato Salad combines tender potatoes with crispy bacon, gooey cheddar cheese, and a creamy yogurt or mayo dressing. It's the ultimate side dish for any gathering or barbecue!
Ingredients
- 8 medium Russet potatoes washed and cubed
- 1 cup plain yogurt or 1/2 cup mayonnaise
- 1 pack bacon strips cut into smaller pieces and baked until crispy
- 1 onion minced
- chives amount to your liking, chopped
- 1 1/2 cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Rinse the Russet potatoes thoroughly and cut them into small, uniform cubes. Boil in a large pot of water for 20-25 minutes until fork-tender. Drain and cool to prevent mushiness.
- In a bowl, mix plain yogurt (or mayonnaise) with a pinch of salt and pepper. Adjust the ratio based on preference: more yogurt for tanginess, more mayo for richness.
- Once the potatoes are cool, gently fold them into the dressing. Stir in minced onion and chopped chives for added flavor.
- Add shredded cheddar cheese and stir gently. The warmth of the potatoes will slightly melt the cheese, creating gooey pockets of flavor.
- Top the salad with crispy bacon bits and additional shredded cheese. Garnish with more chopped chives for a fresh finish.
- Serve warm or at room temperature. Alternatively, refrigerate for a few hours before serving to allow the flavors to meld beautifully.
Notes
For extra flavor, try adding a pinch of smoked paprika or garlic powder to the dressing. This salad is versatile and can be made ahead for picnics or potlucks.
Nutrition
Calories: 350kcal
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