My mother in law makes some of the best potato salad I have ever tried. It’s simple with all of the usual potato salad ingredients people love, but it’s amazing. A few years ago she gave me her recipe and I always make it when I bring potato salad to a party or potluck. But I honestly think it always tastes a little better when she makes it. I think some foods just taste better when certain people make them, right?

This past weekend I had planned to make potato salad to take with us to a barbecue at my parent’s house, but decided to do things a little different. Instead of the usual potato salad, I decided to whip up a loaded baked potato version instead.

INGREDIENTS
3 pounds Yukon Gold or russet potatoes baked until fork tender
2 tablespoons olive oil
1/2 pound bacon, cooked and rough chopped
1 (8 oz) package shredded Cheddar cheese
1 tablespoon Dijon (or yellow) mustard (optional)
1 cup sour cream
½ cup plain Greek yogurt
½ cup chopped green onions, garnish

PREPARATION
When potatoes are cool enough to handle, slice in half and scoop out potato, throwing away the skins. Dice potatoes into 1-inch chunks and place in a large mixing bowl.
Add ¾ cup of cheese along with ¾ of the cooked and chopped bacon to potatoes.
In a separate bowl, mix sour cream, Greek yogurt, and Dijon mustard. Add a pinch of salt and pepper. Pour over top of potatoes and toss gently until all ingredients are coated.
Transfer to serving dish; top with remaining bacon, cheddar cheese, and green onions as garnish.