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Creamy, cheesy baked potato salad lightened up a bit with Greek yogurt (you’ll never know it’s there!).

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!).

Course Side
Total Time 35 minutes
Servings 4
Calories 381 kcal
Author Tracy

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

  1. Cook bacon until crisp using your preferred method. Crumble and set aside.
  2. 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.

  3. Drain and allow to cool for at least 10 minutes.

  4. 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).

  5. 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.

Recipe 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.