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- Cook the Potatoes:
- Place diced potatoes in a large pot and cover with cold water.
- Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10-12 minutes, or until potatoes are fork-tender.
- Drain potatoes and let them cool to room temperature.
- Prepare the Dressing:
- In a small bowl, whisk together sour cream, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and well combined. Set aside.
- Assemble the Salad:
- In a large mixing bowl, combine cooled diced potatoes, crumbled turkey bacon, reduced-fat sour cream, Greek yogurt, light mayonnaise, shredded cheddar cheese, and sliced green onions.
- Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated.
- Season with salt and pepper to taste.
- Chill and Serve:
- Cover the salad and refrigerate for at least 1 hour to allow flavors to meld together.
- Before serving, garnish with chopped fresh chives if desired.
- Nutritional Information:
- Calories: Approximately 250 kcal per serving
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- Calories: Approximately 250 kcal per serving
