Loaded Baked Potato Salad
Prep time
Cook time
Total time
Loaded Baked Potato Salad
Serves: 4-6 servings
  • 6 large Russet potatoes, peeled and cut into medium-small cubes
  • 1 cup sour cream
  • ½ cup plain greek yogurt (more if you like it creamier)
  • 1½ cup cheddar cheese, grated
  • ⅓ cup chopped green onions
  • ½ - ¾ cup cooked and crumbled bacon
  • 2 tsp Himalayan salt
  1. Fry, drain, cool and crumble the bacon. Set aside.
  2. Grate the cheese. Set aside.
  3. Chop the green onion. Set aside.
  4. Bring a large pot of water to a boil.
  5. While water is coming to a boil, peel and chop potatoes into small-medium cubes. Add to boiling water and cook until almost tender. Do not over boil as the potatoes will hold too much water and turn to mush when you go to assemble the salad.
  6. Drain potatoes well and let them cool for a bit before moving forward with the recipe, unless you are serving your salad warm.
  7. Place the potatoes in a large mixing bowl.
  8. Add salt, sour cream and yogurt. Using a large spoon, very lightly mix, taking care not to mush or break the potatoes.
  9. Add ¾ of the cheese, bacon and green onions and lightly toss to combine. (Reserve the rest for garnish on top)
  10. Transfer to serving bowl and garnish the top with the remaining cheese, bacon and green onion.
  11. Serve warm or chill salad, covered, in the fridge until ready to serve.
Recipe by Zesty Olive - Simple, Tasty, and Healthy Recipes at http://zestyolive.com/loaded-baked-potato-salad/