Loaded Baked Potato Salad Recipe

BySarah

This Loaded Baked Potato Salad is a flavorful twist on a classic side dish, combining tender chunks of potatoes with creamy dressing, sharp cheddar cheese, crispy bacon, and fresh chives. Perfect for potlucks, barbecues, or a comforting family dinner, it can be served warm, at room temperature, or chilled. Each bite is bursting with the rich, cheesy goodness and savory bacon flavor that will have everyone coming back for seconds!

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.

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