Loaded Potato Salad
Classic deli-style potato salad with bacon and cheddar, perfect for picnics and potlucks.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 3 lbs russet potatoes, peeled and cubed
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tbsp Dijon mustard
- 1/4 cup chopped green onions
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Boil potatoes in salted water until tender, about 10-12 minutes. Drain and cool.
- In a large bowl, mix mayonnaise, Greek yogurt, and Dijon mustard.
- Add cooled potatoes, bacon, cheddar cheese, and green onions to the bowl.
- Gently toss to combine. Season with salt and pepper.
- Chill for at least 1 hour before serving.
Notes
- Use russet potatoes for the best texture.
- Make ahead and refrigerate for up to 2 days.
- For a lighter version, use all Greek yogurt instead of mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg