This Healthy Baked Potato Salad is everything you love about classic potato salad—with a lighter twist that doesn’t skimp on flavor.

It’s creamy, tangy, savory, and full of texture thanks to smoky bacon, cheddar, chopped eggs, and a refreshing dill pickle yogurt sauce.

Perfect for backyard BBQs, potlucks, meal prep, or weekday lunches, this version swaps mayo-heavy dressings for a Greek yogurt base that’s just as rich without the extra heaviness.

Why You’ll Love This Recipe

Creamy but lightened-up – Uses Greek yogurt and avocado mayo

Packed with flavor – Bacon, cheese, pickles, and chives in every bite

Make-ahead friendly – Tastes even better chilled the next day

Perfect for gatherings – A crowd-pleaser at any summer party

No peeling required – Save time by keeping the potato skins on

What You’ll Need (Ingredient Highlights)

Potato Salad Base:

Idaho potatoes – Waxy and sturdy with great bite

Cooked bacon – Crispy, savory, and chopped small

Hard-boiled eggs – Add creaminess and protein

Shredded cheddar cheese – Melts slightly for extra richness

Fresh chives – Adds a mild oniony freshness

Creamy Dill Sauce:

Plain Greek yogurt – Light, creamy, and tangy

Avocado mayonnaise – Adds richness without processed oils

Dijon mustard – Sharp and flavorful

Dill pickle juice + minced pickles – Brings tang and crunch

Salt & pepper – For perfect seasoning

Pro Tips Before You Start

Cut potatoes evenly – Ensures even cooking

Don’t overcook – You want the cubes to hold their shape

Cool bacon completely – So it stays crisp in the salad

Mash gently – A little mashing adds creaminess without turning it into mashed potatoes

Use cold eggs – Easier to chop and mix into the salad

How to Make Healthy Baked Potato Salad

Step 1: Cook the Bacon

Bake or pan-fry ½ lb bacon until crispy.

Drain excess grease and chop into bite-sized pieces. Set aside.

Step 2: Boil the Potatoes

Bring a large pot of water to a boil.

Add 4 cups chopped Idaho potatoes (1.5-inch cubes) and boil until tender but firm.

Drain and set aside.

Step 3: Make the Sauce

Whisk together ¾ cup Greek yogurt, 3 tbsp avocado mayo, 2 tsp Dijon, 3 tsp pickle juice, 2 tbsp minced pickles, and ⅛ tsp each salt and pepper. Set aside.

Step 4: Mix the Salad
In a large bowl, combine potatoes, bacon, eggs, cheddar, and chives. Gently mix to combine.

Step 5: Add Sauce and Mash Lightly

Pour the sauce over the salad.

Mix until all ingredients are coated.

Gently mash some of the potatoes with a wooden spoon for a creamier texture.

Step 6: Chill or Serve

Serve immediately while slightly warm, or chill for at least 30 minutes for best flavor.

What to Serve with Potato Salad

Grilled chicken or burgers – A perfect BBQ side

Fresh fruit salad – Adds brightness to the plate

Grilled corn on the cob – Summery and sweet

Pickles or olives – For added tang and crunch

Variations & Substitutions

Make it vegetarian – Omit bacon or use plant-based bacon

Add crunch – Toss in celery or chopped red onion

Spicy kick – Add a splash of hot sauce to the dressing

Try sweet potatoes – For a twist with natural sweetness

Swap the cheese – Use feta, gouda, or even blue cheese

Storage & Make-Ahead Tips

Fridge: Store in an airtight container for up to 5 days

Do not freeze – Dairy-based dressings don’t thaw well

Meal prep tip: Make the sauce and boil the eggs ahead for faster assembly

Best served cold – Let it chill to develop the flavors fully

FAQs

Can I peel the potatoes?
Yes! But leaving the skin on adds texture and nutrients (and saves time).

What kind of yogurt should I use?
Plain nonfat or full-fat Greek yogurt both work—use what you prefer.

Can I use regular mayonnaise instead of avocado mayo?
Absolutely! It will still taste delicious.

Can I make this salad a day in advance?
Yes—it’s even better the next day after chilling.

How do I keep the bacon crispy?
Add it just before serving or stir it in once the salad is fully cooled.

Is this gluten-free?
Yes! All ingredients are naturally gluten-free.

Can I double the recipe for a crowd?
Definitely—just use a very large mixing bowl and adjust seasoning as needed.

Final Thoughts

This Healthy Baked Potato Salad is creamy, crave-worthy, and loaded with all the best flavors of a loaded baked potato—without the heaviness.

With fresh ingredients and a lightened-up dressing, it’s a perfect year-round side dish that never goes out of style.