Wednesday, July 2, 2014

Loaded Baked Potato Salad Recipe

Loaded Baked Potato Salad Recipe

Yields: 4-6 Servings


  • 1.5 pounds red potatoes (or 4 large Russet or Yukon Gold potatoes)
  • 1/4 cup ranch dressing
  • 1/2 cup plain Greek yogurt
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup freshly chopped chives or green onions, divided
  • 6 strips of bacon (4 for the salad and 1 for topping), cooked and crumbled
  • 1 tsp black pepper
  • Salt, to taste
  • Hot sauce, to taste

  1. In a small bowl, mix together the ranch dressing and Greek yogurt.  Add half of the chives, cheese, and pepper, stirring until well combined.  Season with salt and hot sauce, to taste.  Let chill in the refrigerator.
  2. Meanwhile, peel and cube potatoes into bite size pieces.  Put in a large pot, cover with water, and boil until fork tender, about 15-20 minutes.  Drain and set aside to steam dry and cool.
  3. Put potatoes in a large bowl or dish and combine with dressing and yogurt mixture.  Top with remaining chives and crumbled bacon.  Chill before serving.

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