Get ready to revolutionize your potato salad game with the most mouthwatering, crowd-pleasing dish that'll make your taste buds dance! 🥔🧀 This Loaded Potato Salad with Greek Yogurt Bacon Cheddar isn't just another side dish - it's a flavor explosion that transforms the classic potato salad into a creamy, tangy, and irresistibly indulgent experience. Imagine tender potatoes perfectly coated with a rich, creamy Greek yogurt sauce, studded with crispy bacon bits and sharp cheddar cheese - this recipe is about to become your new summer cookout superstar!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs potatoes, diced and boiled
- 1 cup Greek yogurt
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the potatoes. Wash and peel the 2 lbs of potatoes, then dice them into bite-sized pieces. Place the diced potatoes in a large pot and cover them with water. Add a pinch of salt to the water.
- Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 10-15 minutes or until they are fork-tender. Be careful not to overcook them, as they should hold their shape.
- While the potatoes are boiling, prepare the other ingredients. In a medium bowl, combine 1 cup of Greek yogurt, 1 cup of shredded cheddar cheese, and 1/2 cup of cooked bacon that has been crumbled. Mix these ingredients together until well combined.
- Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes. You want them to be warm but not hot when mixing with the other ingredients.
- In a large mixing bowl, add the cooled potatoes. Pour the Greek yogurt mixture over the potatoes and gently fold everything together until the potatoes are well coated. Be careful not to mash the potatoes; you want to keep them intact.
- Add 1/4 cup of chopped green onions to the potato salad mixture and season with salt and pepper to taste. Gently fold the green onions into the salad until evenly distributed.
- Taste the potato salad and adjust the seasoning if necessary. If you prefer a creamier texture, you can add a little more Greek yogurt to the mixture.
- Once everything is well combined, transfer the loaded potato salad to a serving dish. You can garnish with additional crumbled bacon or green onions on top if desired.
- Cover the potato salad with plastic wrap or a lid and refrigerate for at least 15 minutes before serving. This allows the flavors to meld together.
- Serve the Loaded Potato Salad with Greek Yogurt Bacon Cheddar chilled or at room temperature. Enjoy this delicious and healthier twist on a classic potato salad!
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape well when boiled.
- Salt your boiling water: This helps season the potatoes from the inside out and enhances their flavor.
- Don't overcook the potatoes: Check them with a fork after 10-12 minutes. They should be tender but not falling apart.
- Cool potatoes slightly before mixing: Warm (not hot) potatoes absorb flavors better without becoming mushy.
- Use thick Greek yogurt for a creamier texture and healthier alternative to traditional mayonnaise.
- Crisp your bacon separately to ensure maximum crunchiness before crumbling.
- Let the salad rest in the refrigerator for at least 15-30 minutes before serving to allow flavors to meld together.
- For extra freshness, add the green onions just before serving to maintain their crisp texture.
- Adjust seasoning to taste - don't be afraid to add extra salt, pepper, or even a dash of garlic powder.
- For a lighter version, you can use turkey bacon or reduce the amount of cheese.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
