Just about any potato will do in this loaded baked potato salad, but I tend to use Yukons because they add a very buttery flavor. I also prefer to steam my potato chunks instead of boil them.
Bring a pot of salted water to a boil. Add the potatoes and cook until just soft. Note: I prefer to steam my potatoes so that they keep their shape better, but boiling them is just fine. Drain.
Transfer the potatoes to a large bowl.
Add all of the remaining ingredients, reserving some of the crumbled bacon, green onions and cheese.
Fold to combine.
To serve cold
Refrigerate for 1 hour.
Serve topped with reserved bacon, green onions and cheese.
To serve hot
Preheat oven to 350 F.
Transfer potato mixture to a baking dish.
Top with reserved bacon, green onions and cheese.
Bake for 10-15 minutes.
Add bacon, onions and cheese (reserve some of each for top).