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!
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!
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
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.
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.
Top with remaining bacon and cheddar.
For the FREE printable version of this recipe, click the link below.