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A creamy potato salad inspired by fully loaded baked potatoes, with bacon and cheddar.
Print Recipe
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 lb Yukon gold potatoes, scrubbed
  • 1 cup sour cream
  • 0.75 cup plain Greek yogurt
  • 1.5 cups shredded sharp cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 0.5 cup green onions, sliced
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • large pot
  • mixing bowl
  • Spoon

Method
 

  1. Boil potatoes in salted water until fork-tender. Drain and cool slightly.
  2. Cut potatoes into bite-sized pieces and place in a large bowl.
  3. Whisk sour cream, Greek yogurt, salt, and pepper until smooth.
  4. Gently fold dressing into potatoes.
  5. Add cheddar, bacon, and green onions. Stir gently to combine.
  6. Chill at least 30 minutes before serving.

Nutrition

Calories: 360kcalCarbohydrates: 28gProtein: 12gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 520mgPotassium: 620mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 25mgIron: 8mg

Notes

Chill before serving for best flavor.

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