Loaded Baked Red Potato Salad

Loaded Baked Red Potato Salad
  • 12 red potatoes, unpeeled
  • 4 slices bacon
  • 1 cup sour cream
  • 1 cup plain yogurt
  • 1/2 cup shredded Cheddar cheese, or more to taste
  • 1/3 cup chopped fresh chives
  • 1 (1 ounce) package ranch dressing mix
  • salt and ground black pepper to taste


  1. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and cool until easily handled, about 10 minutes. Cut into cubes and place in a large bowl.
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
  3. Mix bacon, sour cream, yogurt, Cheddar cheese, chives, ranch dressing mix, salt, and black pepper together in a bowl. Pour over potatoes and toss gently to coat.
  4. Refrigerate potato mixture until chilled, at least 1 hour.

04/30/2018
Loaded Baked Red Potato Salad, recipe PT15M PT1H 5 455 calories

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