Description
Get ready to elevate your BBQ experience with this creamy and delicious baked potato salad! Perfectly blending the flavors of crispy bacon, tangy yogurt dressing, and fresh chives, this dish stands out at picnics, potlucks, and family gatherings. Easy to prepare and make-ahead friendly, it’s not just a side; it can also be a hearty meal prep option for lunch. Enjoy the comforting taste of traditional potato salad while indulging in a healthier twist that everyone will love.
Ingredients
Scale
- 1/2 lb cooked bacon (chopped)
- 4 cups chopped Idaho potatoes (skin on)
- 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
- Salt and pepper to taste
Instructions
- Cook bacon until crispy, drain excess grease, and chop into bite-sized pieces.
- Boil chopped potatoes in salted water until tender but firm. Drain and let cool.
- In a bowl, mix Greek yogurt, avocado mayonnaise, dijon mustard, dill pickle juice, minced dill pickles, salt, and pepper for the dressing.
- Combine cooled potatoes with bacon, chopped eggs, cheddar cheese, and chives in a large mixing bowl.
- Pour dressing over the potato mixture and gently combine until well-coated.
- Chill in the refrigerator for at least one hour before serving or enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 95mg