Description
Experience the ultimate comfort food transformed into a delightful chilled side dish perfect for any outdoor event. This loaded baked potato salad features tender, perfectly cooked red potatoes folded into a tangy mixture of sour cream and Greek yogurt. Enhanced with the savory crunch of turkey bacon, freshly shredded sharp cheddar, and aromatic chives, this dish offers all the smoky, hearty flavors of a classic stuffed potato in a refreshing, shareable format that will be the highlight of your backyard barbecue.
Ingredients
3 lbs red potatoes, cut into 1-inch cubes
6 slices turkey bacon, cooked until crispy
1 cup sharp cheddar, freshly shredded
1/2 cup sour cream
1/2 cup plain unsweetened Greek yogurt
1/4 cup fresh chives, finely chopped
Salt and pepper to taste
Instructions
Place cubed potatoes in a large pot and cover with salted cold water.
Boil the potatoes over medium-high heat until tender when pierced with a fork.
Drain the potatoes thoroughly in a colander to remove all excess moisture and allow to cool.
Combine sour cream, Greek yogurt, salt, and pepper in a medium bowl.
Whisk the dressing mixture until completely smooth and emulsified.
Transfer the cooled potatoes to a large mixing bowl.
Fold the dressing into the potatoes gently using a rubber spatula.
Add the crispy turkey bacon, shredded cheddar, and fresh chives.
Toss the salad carefully to ensure even distribution of all ingredients.
Notes
Ensure you salt the boiling water generously to season the potatoes from the inside. Allow potatoes to cool fully before adding the dressing to prevent it from thinning. Store in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Summer Desserts
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 35mg