Classic Loaded Baked Potato Salad

Ingredients:

• 2 pounds baby potatoes (or red/white potatoes), cut into bite-sized pieces
• 1 cup sour cream
• ½ cup mayonnaise
• 1 ½ cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 4 green onions, sliced
• Salt and pepper, to taste
• 1 teaspoon garlic powder (optional)
• 1 tablespoon fresh chives (optional garnish)

Instructions:

1. Cook the Potatoes: Bring a large pot of salted water to a boil and add the potato pieces. Cook for 10-12 minutes, or until tender but still firm. Drain and let them cool completely.
2. Prepare the Dressing: In a bowl, mix together the sour cream, mayonnaise, garlic powder (if using), salt, and pepper. Adjust seasoning to taste.
3. Assemble the Salad: In a large bowl, combine the cooled potatoes, crumbled bacon, shredded cheddar, and green onions. Pour the sour cream and mayo dressing over the mixture and toss until evenly coated.
4. Chill and Serve: Cover the salad and refrigerate for at least 1 hour before serving. Garnish with additional crumbled bacon, cheddar, and fresh chives.

Lightened-Up Loaded Baked Potato Salad

Ingredients:

• 2 pounds baby potatoes or Yukon gold potatoes, cut into bite-sized pieces
• ½ cup plain Greek yogurt
• ¼ cup light mayonnaise
• 1 cup shredded reduced-fat cheddar cheese
• 6 slices turkey bacon, cooked and crumbled
• 4 green onions, sliced
• Salt and pepper, to taste
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon fresh parsley (optional garnish)

Instructions:

1. Cook the Potatoes: Boil the potato pieces in salted water for 10-12 minutes until tender but not too soft. Drain and let them cool.
2. Make the Dressing: In a small bowl, mix the Greek yogurt, mayonnaise, Dijon mustard (if using), salt, and pepper.
3. Combine Ingredients: In a large bowl, combine the cooled potatoes, turkey bacon, shredded cheese, and green onions. Add the dressing and mix until well-coated.
4. Chill and Serve: Refrigerate the salad for at least 1 hour before serving. Garnish with fresh parsley.