The flavors of a Loaded Baked Potato and Buffalo Chicken Dip (minus the chicken),
come together to make this incredible potato salad!
1-1/2 Lb. small whole red potatoes, unpeeled
2 (5.3 oz. each) containers plain Greek yogurt
1/4 cup red onion, finely diced
1/4 cup green onion, finely diced
1/2 cup celery, finely chopped
1/2 cup cooked bacon, chopped
5 oz. container Blue cheese, crumbled
1/2 cup sharp Cheddar cheese, shredded
1/2 Tbs. Frank's Original Red Hot Sauce
1/4 tsp. sea salt
Few dashes ground black pepper
Place whole potatoes in a pot of water, and boil uncovered for about 20 minutes, or until fork tender. Be careful not to overcook them, making them mushy. Remove potatoes from water and set them aside to cool completely.
Meanwhile, in a large bowl combine yogurt, red onion, green onion, celery, cooked bacon, Blue cheese, Cheddar cheese, hot sauce, salt, and pepper. Don't mix it yet, just set it aside.
Once potatoes are completely cooled, dice them bite-size. Add them to your mixture and gently stir together.
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