loaded baked potato salad
Trust me, your warm weather soirees NEED THIS.
Ingredients
- 3 lb Yukon gold potatoes, quartered
- 3/4 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk Greek yogurt
- 1 tbsp lemon juice
- 4 cloves garlic, finely minced
- 1 cup sharp cheddar cheese, shredded
- 6 strip tofu or regular bacon (see note)
- 1/2 cup green onions, chopped
- fresh basil and/or chives, for serving
Instructions
- Add the potatoes to a large soup pot or Dutch oven and cover with water and 1 teaspoon kosher salt. Bring to a boil, then lower to a simmer until the potatoes are fork tender, about 10-15 minutes. Drain, then add back to the pot. Cover and steam 10 minutes.
- In a medium sized bowl, combine the mayonnaise, yogurt, lemon juice, garlic, and a pinch each of salt and pepper. Taste and adjust seasonings as needed.
- Toss the warm potatoes with 1/2 cup of dressing, 1/2 cup of cheese, and the green onions. Pour into a serving bowl and top with the remaining cheese, onions, and the bacon. Garnish with basil or chives (or both!) and serve with the rest of the garlic sauce. Potato salad is great at room temperature or cold!
Notes
*Tofu bacon: If you’d like to make a batch of tofu bacon (highly recommend!), follow the directions in this recipe. Keep in mind this will add 30-35 minutes to your prep time, but can be baked while you boil the potatoes, if you’re chill with multitasking.