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Loaded Baked Potato Salad


  • 3 pounds Yukon Gold or russet potatoes baked until fork tender
  • 2 tablespoons olive oil
  • 1/2 pound bacon, cooked and rough chopped
  • 1 (8 oz) package shredded Cheddar cheese
  • 1 tablespoon Dijon (or yellow) mustard (optional)
  • 1 cup sour cream
  • ½ cup plain Greek yogurt
  • ½ cup chopped green onions, garnish


  1. When potatoes are cool enough to handle, slice in half and scoop out potato, throwing away the skins. Dice potatoes into 1-inch chunks and place in a large mixing bowl.
  2. Add ¾ cup of cheese along with ¾ of the cooked and chopped bacon to potatoes.
  3. In a separate bowl, mix sour cream, Greek yogurt, and Dijon mustard. Add a pinch of salt and pepper. Pour over top of potatoes and toss gently until all ingredients are coated.
  4. Transfer to serving dish; top with remaining bacon, cheddar cheese, and green onions as garnish.

Recipe adapted from Cakes Cottage