Loaded Baked Potato Salad With Yogurt

Name: Loaded Baked Potato Salad With Yogurt
Total time: 35 min
Yield: 4 serving
Ingredients: 5 lices Bacon; 20 ounces potatoes; 2/3 cup (5 to 6 oz) plain Greek yogurt; 1/4 cup mayonnaise; 1/2 cup (2oz) shredded sharp cheddar cheese; 2 green onions; 1/4 teaspoon black pepper; 1/4 teaspoon salt

User Reviews

5.0

6 reviews

Excellent

Total Time
35 mins
Servings
4
Calories
381 kcal
Course
Side Dish

Loaded Baked Potato Salad With Yogurt

Jack Kelley

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

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Ingredients

Servings

5 lices 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

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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.