Description
A cozy, creamy family favorite that tastes like home, perfect for summer gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
- 6 slices thick-cut bacon, cooked crisp and chopped
- 1 cup Greek yogurt or sour cream
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 3 green onions, thinly sliced (white and green parts)
- 1 cup sharp cheddar, shredded
- 1/4 cup chopped fresh chives or parsley
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup roasted corn or steamed peas
- Optional: 1/4 teaspoon smoked paprika
Instructions
- Preheat your oven to 400°F if roasting bacon in the oven, or you can pan-fry bacon until crisp.
- Cook the cut potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until just tender, about 10–12 minutes.
- Make the dressing by whisking together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper.
- Crisp the bacon by chopping it into bite-sized pieces and reserve a small tablespoon of bacon fat if desired.
- Combine the warm potatoes with the dressing, then fold in most of the bacon, cheddar, and green onions.
- Chill for at least 30 minutes for flavors to meld before serving, topping with any remaining bacon, cheddar, chives, and smoked paprika if desired.
Notes
This salad is a great make-ahead dish and the flavors improve after resting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: potato salad, loaded baked potato, summer side dish, comfort food, family favorite