Loaded Potato Salad

Creamy, flavorful, and packed with all the best toppings—this potato salad side dish is a must-try.

• Pot full of potatoes (russet, gold, or red), around 4-5 pounds

• 1/2 pound of bacon, cooked and crubmled

• Dressing: 1 cup of homemade mayo, 1 cup plain greek yogurt, 2 spoonfuls of pickle juice or milk, spoonful of brown mustard, salt, pepper

• Optional mix-ins: celery, red onion

• Garnishes: fresh dill and chives

1. Place potatoes in a large pot with water over high heat. Bring to a boil and then turn down heat to a simmer for 10-15 minutes until potatoes are fork tender (time varies depending on size). Drain potatoes and set aside to cool completely.

2. Whisk together dressing ingredients.

3. Once potatoes are completely cooled, slice into chunks (peeling is optional). Place in a bowl and coat with dressing (you may not need all of the dressing). Add mix-ins and toss to coat.

4. Season with a handful of each garnish. Taste and season once more if needed. If possible, refrigerate before serving to let flavors marinate.

Notes: Our preferred variation is to use gold potatoes and pickle juice in the dressing. You could omit the plain yogurt for a dairy free variation and sub more mayo. You could use a ranch seasoning blend instead of fresh herbs. You could sub red onion for our homemade pickled red onion. You could add boiled eggs for more protein.

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