Baked Potato Salad Recipe
This Baked Potato Salad is a delicious twist on the classic dish, featuring creamy potatoes, crispy bacon, hard-boiled eggs, and a tangy dressing. Perfect for picnics, potlucks, or a tasty side dish any time!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Bacon:
- 1/2 lb. cooked bacon (chopped into bite-sized pieces)
Potatoes:
- 4 cups chopped Idaho potatoes (1.5-inch cubes, skin on)
Eggs:
- 2 hard-boiled eggs (chopped)
Cheese:
- 1/2 cup shredded cheddar cheese
Chives:
- 2 tablespoons minced chives
Sauce:
- 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 Bacon: Begin by cooking bacon until crispy. Chop into bite-sized pieces and set aside.
- Cook Potatoes: Boil potatoes in a large pot until just tender. Drain and set aside.
- Prepare Sauce: In a medium bowl, mix Greek yogurt, avocado mayonnaise, Dijon mustard, pickle juice, minced pickles, salt, and pepper. Set aside.
- Combine Ingredients: In a large bowl, mix potatoes, bacon, eggs, cheese, and chives.
- Add Sauce: Pour the prepared sauce over the potato mixture and gently mix to coat everything.
- Adjust Consistency: Lightly mash some potatoes with a wooden spoon for a creamier texture.
- Serve or Chill: Enjoy the potato salad immediately, or refrigerate for a chilled option later.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 110mg
Keywords: Baked Potato Salad, Potato Salad Recipe, Bacon Potato Salad
Find it online: https://kitchenbyrita.com/baked-potato-salad-recipe/
