Description
Creamy, smoky, and tangy all at once—this loaded potato salad combines fluffy russets, crisp bacon, melty cheddar, and a zesty Greek-yogurt-ranch dressing. It’s destined to be the star of your next cookout or potluck.
Ingredients
Units
Scale
- 3 lbs Russet potatoes cut into 1″ cubes (Earthy, fluffy bites)
- 8 slices Center-cut bacon cooked and chopped (Smoky, crispy crunch)
- 1 cup Plain nonfat Greek yogurt (Tangy creamy binder)
- 1/3 cup Light mayonnaise (Silky rich mouthfeel)
- 1/3 cup Light sour cream (Smooth gentle tang)
- 1 Tbsp Apple cider vinegar (Bright zesty kick)
- 1 Tbsp Dry ranch seasoning (Herbaceous savory punch)
- 1/2 tsp Salt (Balanced seasoning)
- 1/2 tsp Black pepper (Gentle warmth)
- 4 oz Sharp cheddar cheese shredded (Sharp, melty ribbons)
- 2 Tbsp Fresh chives sliced (Fresh, mild onion notes)
Instructions
Boil the Potatoes:
- Place cubed potatoes in a pot, cover with salted water, and bring to a boil.
- Cook until just tender (about 10–12 minutes), then drain and let cool slightly.
Crisp the Bacon:
- Meanwhile, cook bacon in a skillet over medium heat until crispy. Drain on paper towels, then chop.
Whisk the Dressing:
- In a large bowl, whisk together Greek yogurt, mayonnaise, sour cream, apple cider vinegar, ranch seasoning, salt, and pepper until smooth.
Toss Everything Together:
- Add warm potatoes to the dressing and gently stir to coat. Fold in bacon, cheddar, and chives.
Chill & Serve:
- Cover and refrigerate at least 30 minutes to let flavors meld. Taste and adjust seasoning before serving.
Notes
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For extra tang, stir in a little Dijon mustard.
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Make ahead: assemble up to 4 hours in advance (hold back chives and cheddar, add just before serving for best texture).
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Add-ins: peas, diced red onion, or chopped pickles all make great variations.
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Leftovers: keep covered in the fridge up to 2 days; stir gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 280
