I don't like potato salad.
It's true. I've never cared much for the stuff. At family reunions when my grandma tried to force feed me her famous potato salad, I respectfully declined with excuses of not having enough room on my plate or that I'd have some later. And in instances when excuses weren't accepted (Grandma is very persuasive), I spooned a little on to my plate and ate it. But not willingly.
Then why am I sharing a recipe for potato salad? The answer is that this potato salad is not like the others. This recipe isn't your traditional potato salad, and some may even argue that it isn't genuine potato salad. But it's made with potatoes. And served cold, preferably at summer barbecues. And, it's delicious. So in my book, it's potato salad.
Warm cubed potatoes are mixed with shredded cheddar cheese until the cheese melts evenly around the potatoes. Some of the potatoes are mashed in the process. Then it's loaded with bacon, chives and Greek yogurt. A little salt and pepper rounds out the flavors.
This type of potato salad? I could eat it by the plateful.
Loaded Baked Potato Salad
8-10 medium sized Russet potatoes (cubed)
2 c shredded cheddar cheese
bacon (about 10 strips, cooked and diced)
8 oz Greek yogurt (or sour cream)
1 stick butter, melted
salt and pepper (to taste)
1. Boil cubed potatoes in salted water until cooked, about 15-20 minutes. Drain.
2. Pour melted butter over potatoes and mix. Add cheddar cheese and mix until melted and combined.