Recipe: Loaded Baked Potato Salad With Yogurt

Ingredients

5 slices bacon
20 ounces potatoes (about 4 medium red, 2 medium russet), peeled and diced ½-inch
⅔ cup plain Greek yogurt
¼ cup mayonnaise
½ cup shredded sharp cheddar cheese
2 green onions finely sliced (white and green parts)
¼ teaspoon black pepper
¼ teaspoon salt

Cook the bacon until crisp and crumble it.
Place diced potatoes in a pot, cover with cold water, add salt, and bring to a boil.
Cook the potatoes for 6 to 10 minutes until fork tender, then drain and cool for at least 10 minutes.
Mix the yogurt, mayonnaise, salt, pepper, and roughly ⅔ of the cheese, onions, and bacon in a bowl.
Once the potatoes are slightly cooled, mix them with the yogurt mixture.
Top the salad with the remaining cheese, onions, and bacon.
Serve warm or refrigerate to serve chilled.

Servings

Calories

381

Total fat

24g

Total carbohydrates

30g

Total protein

12g

Sodium

500mg

Cholesterol

30mg