Loaded Baked Potato Salad

Back in Daytona, there is a little butcher shop/deli that sells Loaded Baked Potato Salad, and from the very first bite, I fell in love.  I mean, bacon, cheese and green onions… you really can’t go wrong.  Now, I serve Loaded Baked Potato Salad at BBQ’s and parties – especially in the summer!

loaded baked potato salad

If you love Loaded Baked Potatoes, you’ll love this salad!  There are only a few simple ingredients, many of which you probably have in your kitchen at all times; potatoes, bacon, cheddar cheese, green onions, sour cream, and I use Greek yogurt instead of mayo, but if you’re a mayo fan, by all means, swap it out.

I didn’t add it because I ran out, but add extra bacon and cheese over the top to garnish your potato salad – believe me, you’ll be happy you did!

Ingredients:

3 large russet potatoes, peeled and diced into 1/2” pieces 1, 12 oz pkg bacon, cooked, drained and crumbled
4 green onions, thinly sliced
2 cups shredded cheddar
1 cup plain yogurt 1/2 cup sour cream 2 tsp salt
1 tsp black pepper 1/2 tsp paprika

Directions:

In a large pot of salted water, boil potatoes until fork tender – about 15-20 minutes. Drain and let cool to room temperature.

In a small bowl, mix sour cream, yogurt, salt, pepper and, paprika.

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Toss potatoes with sour cream/yogurt mixture, green onions, 1/2 of the cheddar and half of the bacon until combined. Refrigerate for 30 minutes before serving.

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Top with remaining bacon and cheddar.

For the FREE printable version of this recipe, click the link below.

Loaded Baked Potato Salad

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