Servings: 8
This is an amazing salad loaded with oven-baked potatoes, bacon, cheddar, chives, and a base of sour cream, mayo, and Greek yoghurt. If you love the classic potato salad, you’ll love this loaded bacon cheddar baked potato salad more! It’s insanely easy to whip up using ingredients you might already have on hand. This delicious salad is a must on every occasion!
The weather is slowly warming up. And I am looking forward to summer. We have plans on staying at our summer house near the beach the entire summer. Backyard BBQ, family, and good friends are the best part of summer. This year I am going to introduce my newest favorite loaded bacon cheddar baked potato salad. I am pretty sure that this salad will be a huge hit!
INGREDIENTS
10 ounces bacon
2 pounds russet potatoes – cubed
5 green onions; diced
4 ounces cheddar cheese – grated
2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 c. Greek yoghurt
3 teaspoons 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, boil the cubed potatoes for about 15 minutes or until tender.
Step 2: In the meantime, cook the bacon until crisp. Set aside to cool. Once cool enough to handle, crumble the cooked bacon.
Step 3: In a colander, drain the cubed potatoes when done and set them aside.
Step 4: Grate the cheese while the potatoes are cooling. Then, dice the green onions and chives.
Step 5: Place the potatoes, Greek yoghurt, sour cream, mayo, cheese, bacon, and green onions in a large bowl. Mix well until combined. Season with salt and pepper. Mix again. At this point, you can add more salt if needed.
Step 6: Serve the salad right away or tent and chill until ready to eat. Enjoy!
Ingredients
- 10 ounces bacon
- 2 pounds russet potatoes - cubed
- 5 green onions; diced
- 4 ounces cheddar cheese - grated
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1/2 c. Greek yoghurt
- 3 teaspoons chives; diced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
Step 1: In a pot with boiling salted water, boil the cubed potatoes for about 15 minutes or until tender.
Step 2: In the meantime, cook the bacon until crisp. Set aside to cool. Once cool enough to handle, crumble the cooked bacon.
Step 3: In a colander, drain the cubed potatoes when done and set them aside.
Step 4: Grate the cheese while the potatoes are cooling. Then, dice the green onions and chives.
Step 5: Place the potatoes, Greek yoghurt, sour cream, mayo, cheese, bacon, and green onions in a large bowl. Mix well until combined. Season with salt and pepper. Mix again. At this point, you can add more salt if needed.
Step 6: Serve the salad right away or tent and chill until ready to eat. Enjoy!
