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Lightened Up Loaded Baked Potato Salad with Bacon

lightened up loaded baked potato salad with bacon - featured image
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A creamy, tangy, and smoky potato salad that tastes indulgent but is lightened up with Greek yogurt. Perfect for cookouts, potlucks, or a comforting weeknight side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6 medium), cut into 1-inch cubes
  • 6 slices thick-cut bacon
  • 3/4 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup mayonnaise
  • 1 cup sharp cheddar cheese, shredded (from a block)
  • 1/4 cup fresh chives, chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1/2 teaspoon paprika (optional, for garnish)

Instructions

  1. Scrub the potatoes (do not peel) and cut into 1-inch cubes. Place in a large pot and cover with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until fork-tender but still holding shape. Drain and let cool for 5 minutes (potatoes should still be warm).
  2. While potatoes cook, place bacon in a cold skillet. Cook over medium heat, flipping occasionally, until crispy (8-10 minutes). Transfer to paper towels to drain, then crumble or chop.
  3. In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Taste and adjust seasoning.
  4. In a large mixing bowl, combine warm potatoes, half the crumbled bacon, half the shredded cheddar, and half the chives. Pour dressing over and gently fold with a rubber spatula until evenly coated.
  5. Transfer to a serving bowl. Top with remaining bacon, cheddar, and chives. Sprinkle with paprika if using. Cover and refrigerate for at least 30 minutes before serving. Stir gently before serving if desired.

Notes

For best results, do not overcook potatoes; they should be tender but hold their shape. Warm potatoes absorb dressing better than cold ones. If salad seems dry after chilling, stir in a tablespoon of yogurt or milk before serving. For dairy-free, use thick coconut yogurt and dairy-free cheddar. Store leftovers in an airtight container in the refrigerator for up to 4 days. Not recommended for freezing.

Nutrition

Keywords: lightened up loaded baked potato salad, healthy potato salad, Greek yogurt potato salad, bacon potato salad, loaded baked potato salad, easy potato salad, cookout side dish

Find it online: https://prismtaste.com/lightened-up-loaded-baked-potato-salad-with-bacon/