• Begin by preparing the bacon until it's nice and crispy using your preferred method. Once cooked, drain any excess fat and chop into small pieces, then set aside.

For the Potatoes:

• In a large pot, bring water to a vigorous boil. Add the cubed Idaho potatoes and cook until they are soft yet firm, for about 15 to 20 minutes. Drain the potatoes well after cooking.

For the Dressing:

• While the potatoes are cooking, mix together Greek yogurt, avocado mayo, Dijon mustard, dill pickle juice, chopped pickles, salt, and pepper in a separate bowl until it reaches a smooth and creamy consistency.
• In a large mixing bowl, combine the drained potatoes, cooked bacon, diced eggs, shredded cheddar cheese, and minced chives. Gently toss to ensure even mixing.
• Pour the creamy dressing over the potato mixture and stir gently until all items are adequately coated. Using a wooden spoon, lightly mash the potatoes to contribute a creamy texture while still keeping some chunks.
• You can either serve the baked potato salad warm right away, or chill it in the refrigerator for a refreshing cold dish. It's a perfect pairing with BBQ chicken or burgers.