I’m not a big fan of traditional potato salad. You know what I’m talking about – the egg-y, mustard-y, mayonaisse-y kind. Not that I don’t like eggs, mustard or mayonaisse – just not on my taters!
For years, I’ve tried different variations of potato salad and never found one I liked so I made up my own. I wanted flavors that complimented the taste of potatoes, not mask them. This potato salad will remind you of a loaded baked potato complete with bacon, cheese and chives.
Let’s start with the basics – TATERS! I made this for a cookout so I started with 4 lbs. of red potatoes.
Scrub and boil them until fork tender. Drain and cut into quarters (or halves depending on the size of the potato).
While the potatoes are boiling, chop 1/4 – 1/2 cup fresh chives.
(This recipe is very flexible in that you can add/subtract amounts to your taste.)
Chop 1/4 – 1/2 cup fresh green onions.
Mix 1 cup of light sour cream with 1 cup of greek yogurt.
Toss in the chives.
Season with seasoned salt (I like Lawry’s) and cracked black pepper.
Toss the green onions over the potatoes along with a handful of crumbled bacon.
I did cheat and use Baco’s this time. (I’m not a big fan of processed food but I was in a hurry!)
Pour the sour cream over the potatoes and toss in a handful of shredded sharp cheddar cheese (a handful being about 1/2 – 1 cup).
Chill for a few hours to bring out the flavors.