Loaded Potato Salad a winning medley of family all-time favorites for this summer combining sliced red potatoes, Greek yogurt, Real Mayo, crisp bacon, freshly shredded cheddar, sliced green onions and more in one place to wake up your taste buds and put a spin on your average potato salad you’ll make this warm weather season.
If you are looking for something special for you next picnic or potluck, you have found it with this salad. It’s simple and easy to make for any occasion, goes well with Burgers, steak, BBQ chicken and so much more.
Loaded Potato Salad
- 2 pounds red potatoes, whole
- 3/4 cup Greek yogurt
- 1/2 cup Real mayo
- 1/2 cup of freshly shredded sharp yellow cheddar cheese divided x 2
- 1/4 cup red onion, minced
- 10 strips bacon, chopped
- 8 green onions, sliced
- Kosher salt, to your own taste
- Fresh cracked black pepper to your own taste
- Place whole red potatoes in a steamer. Cover and cook on high heat, allow to steam for 15-20 minutes or until the potatoes are fork tender.
- Drain the potatoes and let cool completely.
- Cut potatoes into desired size one they have cooled.
- Meanwhile, cook the bacon till crisp, set aside on pepper towels to cool and remove excess oils. Once cool chop bacon into small pieces and reserve.
- In a large glass dish combine potatoes, Greek yogurt, Real mayo,1/2 of shredded cheddar cheese, red onion, and 1/2 of the bacon gently.
- Let the salad chill in the refrigerator to allow the flavors to marry.
- Top with other 1/2 of bacon, cheese, and you may also add extra green onions to garnish.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014-15. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.