Loaded Potato Salad

Treat yourself to a loaded potato salad! It’s the perfect side dish for a barbeque meal and summer outing. With cheese, bacon, and kefir, each bite is the perfect balance of creamy and crunchy.  

Servings: 6


  1. Cover the potatoes in cold water and salt the water generously.
  2. Bring to a boil and let cook, uncovered for about 15 minutes until the potatoes are tender.
  3. Drain and let cool. Whisk together the mayonnaise, kefir, mustard, black pepper, and salt in a small bowl and set aside.
  4. When the potatoes are cool enough to touch but still warm, slice them into ½-inch chunks and transfer to a large mixing bowl. Pour the dressing over the warm potatoes and stir to coat.
  5. Mix in the celery and chives and refrigerate for at least one hour or overnight.
  6. Before serving, season with additional salt and pepper to taste. Add more kefir if necessary or you desire a creamier texture. Top with chives, cheese, and bacon.