Description
Baked Potato Salad is the ultimate side dish that transforms your traditional potato salad into a hearty, flavorful delight. This recipe features tender Idaho potatoes mixed with crispy bacon, hard-boiled eggs, and a creamy dressing made from Greek yogurt and avocado mayonnaise. Perfect for barbecues, picnics, or meal prep, this dish is not only delicious but also packed with nutrients. With its rich flavors and satisfying textures, Baked Potato Salad is sure to impress family and friends alike. Whether served alongside grilled meats or enjoyed as a stand-alone meal, this versatile salad brings comfort and joy to any table.
Ingredients
- 1/2 lb cooked bacon (chopped)
- 4 cups chopped Idaho potatoes
- 2 hard-boiled eggs (chopped)
- 1/2 cup shredded cheddar cheese
- 3/4 cup plain nonfat Greek yogurt
- 3 tablespoons avocado mayonnaise
- 2 teaspoons Dijon mustard
- 3 teaspoons dill pickle juice
- Salt and pepper to taste
Instructions
- Cook bacon until crispy, chop, and set aside.
- Boil potatoes in a large pot until tender but firm; drain and cool.
- In a bowl, mix Greek yogurt, avocado mayonnaise, mustard, pickle juice, salt, and pepper.
- Combine the cooled potatoes with bacon, eggs, cheese; gently mix in the dressing.
- Chill before serving or enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg