Loaded Baked Potato Salad

Loaded Baked Potato Salad
This Loaded Baked Potato Salad combines tender potatoes with crispy bacon, gooey cheddar cheese, and a creamy yogurt or mayo dressing. It’s the ultimate side dish for any gathering or barbecue!

INGREDIENTS:

8 medium Russet potatoes washed and cubed

1 cup plain yogurt or 1/2 cup mayonnaise

1 pack bacon strips cut into smaller pieces and baked until crispy

1 onion minced

chives amount to your liking, chopped

1 1/2 cups shredded cheddar cheese

salt and pepper to taste

DIRECTIONS:

Rinse the Russet potatoes thoroughly and cut them into small, uniform cubes. Boil in a large pot of water for 20-25 minutes until fork-tender. Drain and cool to prevent mushiness.
In a bowl, mix plain yogurt (or mayonnaise) with a pinch of salt and pepper. Adjust the ratio based on preference: more yogurt for tanginess, more mayo for richness.
Once the potatoes are cool, gently fold them into the dressing. Stir in minced onion and chopped chives for added flavor.
Add shredded cheddar cheese and stir gently. The warmth of the potatoes will slightly melt the cheese, creating gooey pockets of flavor.
Top the salad with crispy bacon bits and additional shredded cheese. Garnish with more chopped chives for a fresh finish.
Serve warm or at room temperature. Alternatively, refrigerate for a few hours before serving to allow the flavors to meld beautifully.