Loaded Baked Potato Salad With Yogurt
Creamy, cheesy baked potato salad lightened up a bit with Greek yogurt (you’ll never know it’s there!).
Servings 4
Calories 381kcal
Ingredients
- 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
Instructions
- 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.
Notes
*You can use any kind of potato you like here, but if taking to a potluck or serving to guests, you might want to steer clear of Yukon Golds. They taste great, but their yellow flesh gives the salad a visually unappealing color.
*5-6 ounces is the standard single-serving size for a package of yogurt.
Nutrition
Calories: 381kcal