Description
Get ready to impress at your next gathering with this creamy and flavorful baked potato salad. Blending the comforting tastes of traditional potato salad with a twist, this dish is loaded with crispy bacon, sharp cheddar cheese, and tangy dill pickles. Not only is it quick to prepare—ready in just 20 minutes—but it’s also a healthier option thanks to Greek yogurt and avocado mayonnaise. Whether you’re pairing it with BBQ chicken at a summer cookout or packing it for lunch, this baked potato salad promises to be a crowd-pleaser for any occasion.
Ingredients
Scale
- 1/2 lb cooked bacon (chopped)
- 4 cups Idaho potatoes (cubed)
- 2 hard-boiled eggs (chopped)
- 1/2 cup shredded cheddar cheese
- 3/4 cup plain nonfat Greek yogurt
- 3 tablespoons avocado mayonnaise
- 2 teaspoons Dijon mustard
- 3 teaspoons dill pickle juice
- 2 tablespoons minced dill pickles
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
Instructions
- Cook the bacon until crispy, then chop into small pieces.
- Boil the Idaho potatoes in salted water until fork-tender but firm; drain.
- In a medium bowl, mix Greek yogurt, avocado mayonnaise, Dijon mustard, dill pickle juice, and chopped dill pickles to make the dressing.
- In a large bowl, combine the cooked potatoes, bacon, chopped hard-boiled eggs, and cheddar cheese.
- Pour the dressing over the potato mixture and gently mix until well combined.
- Serve immediately or chill in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg