Loaded Baked Potato Salad
Our Loaded Baked Potato salad is a delicious twist on the classic potato salad that's perfect for every get together! This savory creation combines the comforting goodness of baked potatoes with the rich flavors of cheddar cheese, crispy bacon, and tangy Greek yogurt dressing.
Equipment
- 1 Large Pot
- 1 Cutting Board
- 1 Knife
- 1 Large bowl
- 1 Spoon
- Measuring spoons/cups
Ingredients
- 4 cups chopped potatoes, 1 inch pieces (Idaho, Yukon, etc.)
- ¼ cup chopped bacon pieces
- ½ cup shredded sharp cheddar cheese, reduced fat
- 2 tbsp green onions, chopped
- ½ cup nonfat Greek yogurt
- 2 tbsp light mayo
- 2 tsp Dijon mustard
- 2 tbsp pickle relish
- Salt and pepper, to taste
Instructions
- Begin by boiling the chopped potatoes in a large pot of salted water. Cook them until they're fork-tender, which should take about 10-15 minutes.
- While the potatoes are boiling, cook the chopped bacon pieces until they're crispy. You can use a skillet over medium heat for this. Once cooked, place them on a paper towel-lined plate to drain excess grease.
- In a small bowl, mix together the nonfat Greek yogurt, light mayo, Dijon mustard, and pickle relish. Season with salt and pepper to taste.
- Once the potatoes are cooked, drain them and let them cool slightly. You can also rinse them with cold water to speed up the cooling process.
- Place the chopped potatoes in a large mixing bowl and pour the creamy dressing over the potato mixture. Combine until everything is lightly coated.
- Add the shredded sharp cheddar cheese, chopped green onions, and the bacon pieces, and gently toss.
- Cover the potato salad and refrigerate it for at least an hour before serving. Chilling will allow the flavors to meld together and make the salad even more delicious.
- Before serving, give the potato salad a final toss to ensure the dressing is evenly distributed. You can also garnish with additional chopped green onions and a sprinkle of shredded cheddar cheese if desired. Enjoy!
Notes
Feel free to customize this loaded baked potato salad by adding your favorite toppings such as diced tomatoes, chopped fresh herbs, or even a drizzle of hot sauce for an extra kick.
For a vegetarian version, omit the bacon and consider adding some sautéed mushrooms or grilled vegetables for added flavor and texture.
This potato salad tastes best when chilled for at least an hour before serving, but it can be made ahead of time and stored in the refrigerator for up to 2-3 days.
Nutrition
Calories: 130kcalCarbohydrates: 14.5gProtein: 7.5gFat: 4.9g
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