Instructions:
Scrub the potatoes and cut them into bite-sized pieces. Place in a large pot and fill with cold water, ensuring the water level is 1 inch above the potatoes.
Simmer the potatoes for 16-18 minutes or until tender. Drain and allow them to cool completely.
In a large bowl, combine the dressing ingredients (sour cream, Greek yogurt, ranch seasoning, and chives).
Add the cooled potatoes, bacon, and shredded cheese to the bowl. Toss everything to combine.
Chill the salad in the fridge for at least 2 hours before serving.
Prep Time: 20 min | Total Time: 2 hr 40 min | Servings: 8
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