Loaded Baked Potato Salad
Ingredients
The salad
-
½
lb.
cooked bacon, chopped into bite-sized pieces
-
4
cups
chopped Idaho potatoes, 1.5-inch cubes (skin on)
-
2
pieces
hard-boiled eggs, chopped
-
½
cup
shredded cheddar cheese
-
2
tablespoons
minced chives
The sauce
-
¾
cup
plain nonfat Greek yogurt
-
3
tablespoons
avocado mayonnaise
-
2
teaspoons
dijon mustard
-
3
teaspoons
dill pickle juice
-
2
tablespoons
minced dill pickles
-
⅛
teaspoon
salt
-
⅛
teaspoon
ground pepper
Instructions
- Cook the bacon until crispy and chop it into bite-sized pieces.
- Boil the potatoes in a large pot of water until cooked but firm.
- While the potatoes are boiling, mix the ingredients for the potato salad sauce in a medium bowl.
- Once the potatoes are done, strain them and add to a large bowl with bacon, hard-boiled eggs, cheddar cheese, and chives.
- Pour the sauce over the potato mixture and mix until well combined.
- Gently mash the potatoes to create a creamy consistency without pureeing them.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
301
Total fat
14g
Total carbohydrates
21g
Total protein
17g
Sodium
0mg
Cholesterol
0mg
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