Sort ingredients
jspice
QR Code
Listen
Pdf
Cut the potatoes into 1-inch pieces.
Fill a large pot with cold water and season generously with salt. Add the potatoes and place the pot on the stove set over high heat. Bring to a boil. Cook the potatoes until they are fork tender. Drain and transfer to a large bowl.
Pour the pickle juice over the potatoes while they are still warm. Toss to combine and set the potatoes aside to cool completely.
In the meantime, add the bacon to a skillet placed over medium heat and cook until the bacon is crispy. Transfer the bacon to a paper towel lined plate and set aside.
Once the potatoes are completely cooled, add the mayonnaise, Greek yogurt, green onions, grated cheddar and season with salt and pepper. Stir gently to combine.
This can be served immediately or stored in the refrigerator for up to 2 days before serving.