Creamy, cheesy baked potato salad lightened up a bit with Greek yogurt (you’ll never know it’s there!).
It’s week two of my Summer Barbecue Menu Series, during which, I’m putting together an entire BBQ menu. Last week was the drink course, Strawberry Limeades. This week it’s time to tackle our side dish.
Of course, being the carb-o-holic that I am, I went potatoes. Loaded Baked Potato Salad With Yogurt to be specific.
This salad is barbecue gold. Serve it hot. Serve it cold. Serve it at any temperature in between. It’s going to taste delicious and like that’s how it was meant to be served. That means you can focus on grilling your main dish without worrying about whether or not your side dish is coming along at the right pace.
Do you like baked potatoes with all the fixings? You’re going to love this salad. And I even managed to lighten it up a liiiiittle bit.
You know me, I’m not a fan of swapping out ingredients if it means sacrificing taste, (seriously, you try to replace the sour cream with yogurt in my stroganoff and I will physically fight you) but for this dish, swapping out sour cream with yogurt, you won’t even notice!
The yogurt gives it a fantastic creamy base with a subtle tang, but the star flavors are really the green onions, bacon, and sharp cheddar, and they totally shine. I served this at a family barbecue on Memorial Day and everyone loved it and not a single person could tell that the base was yogurt and not sour cream.
Loaded Baked Potato Salad With Yogurt
- 5 slices bacon
- 20 ounces potatoes (about 4 medium red, 2 medium russet)*, peeled and diced 1/2-inch
- 2/3 cup (5 to 6 oz) plain Greek yogurt *
- 1/4 cup mayonnaise
- 1/2 cup (2oz) shredded sharp cheddar cheese divided
- 2 green onions finely sliced (white and green parts) and divided
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt plus more for the potatoes
- Cook bacon until crisp using your preferred method. Crumble and set aside.
- Place diced potatoes in a medium pot. Cover with cold water, salt generously, and bring to a boil. Once at a boil, cook for 6 to 10 minutes more, until potatoes are just fork tender.
- Drain and allow to cool for at least 10 minutes.
- While potatoes are cooling, mix yogurt, mayonnaise, salt, and pepper, and roughly 2/3 of the cheese, onions, and bacon (reserve the other 1/3 of each for topping).
- Once potatoes are slightly cooled, gently mix with yogurt mixture. Top with the remaining cheese, onions, and bacon. Serve warm or refrigerate and serve chilled.
Adapted From Dishing With Leslie