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Loaded Baked Potato Salad

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 2 pounds baby red potatoes, cleaned and cut into bite-size pieces
  • 6 strips bacon
  • 1/2 cup sliced green onion
  • 1 cup grated sharp cheddar cheese

Dressing:

  • 1/4 cup whole milk Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 cloves garlic
  • 1 tablespoon fresh dill

Method

  1. Add the potatoes to a large bot and cover with water. Bring the water to a boil and then add a generous sprinkle of salt. Let the potatoes boil in the salted water for 12-15 minutes or until fork tender. Drain the potatoes and let cool.
  2. Slice the bacon into lardons and then add it to a skillet heated over medium heat. Cook until crispy, stirring occasionally to make sure that it does not burn. Set a bit of bacon aside for garnish.
  3. Next, make the dressing. Add the mayonnaise, Greek yogurt, apple cider vinegar, salt, pepper, garlic, and fresh dill to a high-powered blender or food processor. Blend until the dressing is smooth and creamy.
  4. Next, make the potato salad. Add the cooled potatoes, most of the cooked bacon, green onion, and cheddar cheese to a large mixing bowl. Pour on the dressing and stir until well combined. Give the potato salad a taste and add more salt if needed. Garnish with the remaining crispy bacon and chives. Serve immediately or cover and refrigerate the potato salad before serving.

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