Description
Get ready to impress your guests with the ultimate Baked Potato Salad, a deliciously creamy side dish that elevates any barbecue or gathering. This hearty salad combines tender Idaho potatoes, crispy bacon, and rich flavors from Greek yogurt and avocado mayonnaise. Perfectly versatile, you can serve it alongside grilled chicken, juicy burgers, or enjoy it as a satisfying meal prep option for lunch. With its familiar ingredients like cheddar cheese and hard-boiled eggs, this baked potato salad is sure to be a crowd-pleaser. Prepare yourself for seconds!
Ingredients
Scale
- 4 cups chopped Idaho potatoes (skin on)
- 1/2 lb cooked bacon (chopped)
- 2 hard-boiled eggs (chopped)
- 3/4 cup plain nonfat Greek yogurt
- 3 tablespoons avocado mayonnaise
- 1/2 cup shredded cheddar cheese
- 2 tablespoons minced chives
- 2 teaspoons Dijon mustard
- Dill pickle juice
- minced dill pickles
- salt
- pepper
Instructions
- Cook bacon until crispy; chop into bite-sized pieces.
- Boil potatoes in salted water until fork-tender but firm; drain.
- In a bowl, mix Greek yogurt, avocado mayo, mustard, dill pickle juice, minced pickles, salt, and pepper.
- In a large bowl, combine warm potatoes with bacon, hard-boiled eggs, cheddar cheese, and chives.
- Fold in the sauce until well combined; mash slightly for creaminess.
- Serve immediately or chill in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg