Loaded Bacon Cheddar Baked Potato Salad ~ The classic potato salad gets a makeover with oven-baked potatoes, bacon, cheddar, chives, and a salad base of sour cream, mayo, and Greek yogurt.A friend of mine just shared a meme on Facebook with a countdown to Christmas. When I saw it I reacted with a big NOOOOOO! Maybe even with that angry face reaction. It’s June; it just snowed what feels like last week. Winters are long enough here in Northern Utah and we’ve finally warmed up; let the snow is gone for the season…I hope.
I am so happy the weather is actually warming up. Spring and summer where I live are rather glorious. It is during this time we all start to fire up our grills and enjoy the ritual of eating outdoors with our friends and families.
I do love me a backyard barbecue, less a fan of the damn flies, but the food, I dunno, it just taste better when you are sitting outside together near that grill. Maybe it’s just me.I have made plenty of potato salads over the years. I’ve shared three of them there. I’ve shared my Grandma Betty’s, a rustic Italian, and a simple or basic version. Now it was time to go a bit over the top, and I mean that in the best way possible.
Potatoes in general are a treat for me so when I do decide to eat one (or some), I go all out. This Loaded Bacon Cheddar Baked Potato Salad is NO EXCEPTION. I’ve made this twice. The first time I actually baked my potatoes in the oven and the second time I boiled them. There was virtually no taste difference and cooking them on the stove was easier, faster, and doesn’t heat the house up like the oven does.I still opted to called it ‘baked’ potato because this salad is loaded with all the goodies I like in my baked potato. But as I so often do, I subbed out the majority of the mayo for Greek yogurt. However, you’re free to just sub that mayo right back in. However, I’d recommend taking that 1/2 cup Greek yogurt and using 1/4 cup more sour cream and 1/4 cup more mayo to even out the tang.
Loaded Bacon Cheddar Baked Potato Salad
The classic potato salad gets a makeover with oven-baked potatoes, bacon, cheddar, chives, and a salad base of sour cream, mayo, and Greek yogurt.
- 2 lbs russet potatoes cubed
- 10 oz bacon
- 5 green onions diced
- 4 oz cheddar cheese grated
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1/2 cup Greek yogurt
- 1/8 tsp black pepper
- kosher salt; to taste ~ 3 large pinches
- 3 tsp chives diced
Bring the cubed potatoes to boil in generously salted water, about 15 minutes or until fork tender
While the potatoes are boiling, fry the bacon; cool and crumble
Drain in a colander; set aside to cool
While the potatoes cool, grate the cheese, dice the green onions, and chives.
In a large bowl, mix the potatoes, greek yogurt, sour cream, mayo, cheese, bacon, and green onions together until well combined.
Add the salt and pepper and mix well; tasting for any additionally needed salt.
Serve immediately or cover and chill until ready to serve.