Much like a loaded baked potato, this potato salad comes chockfull of goodies like bacon bits, green onion, and cheddar cheese.
INGREDIENTS
- 2 pounds large russet potatoes
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 bacon strips, cooked and chopped
- 3 green onions, chopped
- ¾ cup grated cheddar cheese
DIRECTIONS
- Preheat the oven to 400 F.
- Prick the potato all over with a sharp knife and place on a lined baking sheet.
- Bake for 1 hour.
- Allow the potatoes to cool enough to handle, then peel and roughly chop them into chunks.
- In a small bowl, mix together the mayonnaise, Greek yogurt, apple cider vinegar, salt, and black pepper.
- Add the chopped potatoes to a large mixing bowl and allow them to cool for about 15 minutes.
- Pour the mayonnaise mixture over the cooled potatoes and stir to coat.
- Add most of the bacon, cheese, and green onion (reserving some to top the dish), and stir.
- Transfer to your serving bowl of choice and garnish with remaining bacon bits, cheese, and green onions.
