Loaded Baked Potato Salad

Imagine the comforting, hearty flavors of a loaded baked potato transformed into a creamy, savory potato salad. Perfect for potlucks, barbecues, or as a satisfying side dish, this Loaded Mashed Potato Salad brings together the creaminess of sour cream, the tanginess of mayonnaise, and the savory delight of bacon and cheddar cheese. Each bite is reminiscent of those simple, cozy family meals, filled with warmth and love.

INGREDIENTS:

8 medium Russet Potatoes: The base of our salad, Russet potatoes provide a fluffy texture when cooked and mashed.

1 cup plain yogurt or 1/2 cup mayonnaise: This creamy dressing coats the potatoes, adding richness and tanginess.

1 pack bacon strips, cut into smaller pieces and baked until crispy: Crispy bacon bits add a smoky crunch, making each bite even more satisfying.

1 onion, minced: Adds a mild, savory bite to balance the creamy dressing.

Chives (amount to your liking): Fresh chives add a subtle onion flavor and a burst of green color.

1 1/2 cups shredded cheddar cheese: Provides gooey richness and a sharp, tangy flavor.

Salt and pepper to taste: Essential for seasoning the salad, bringing all the flavors together.

DIRECTIONS:

Step 1: Prepare the Potatoes

Wash and chop the potatoes: Cut the Russet potatoes into small cubes to ensure even cooking. Keep the sizes uniform for best results.

Boil the potatoes: Place the potato cubes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 20-25 minutes. Avoid overcooking, as this will make the potatoes too mushy.

Drain and cool: Drain the potatoes and spread them out on a baking sheet or use a colander to cool. This step helps prevent the potatoes from becoming too mushy when mixed with the dressing.

Step 2: Make the Dressing

Mix the dressing: In a separate bowl, combine the plain yogurt (or mayonnaise) with a bit of salt and pepper. Stir until smooth. Adjust the ratio of yogurt to mayonnaise according to your taste preference—more yogurt for tanginess, more mayonnaise for richness.

Step 3: Combine the Salad

Mix the potatoes and dressing: Once the potatoes have cooled, gently fold them into the prepared dressing. Be careful not to over-mix, as you want to maintain some texture in the potatoes.

Add the minced onion and chives: Mix in the minced onion and chives, distributing them evenly throughout the salad. The onion adds a mild bite, while the chives provide a fresh, herbaceous note.

Incorporate the cheese: Stir in the shredded cheddar cheese, ensuring it’s evenly distributed. The warm potatoes will slightly melt the cheese, creating pockets of gooey goodness …