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.
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.