Healthy Baked Potato Salad
This Healthy Baked Potato Salad offers a lighter twist on the classic favorite. Featuring tender Idaho potatoes, crispy bacon, hard-boiled eggs, and a creamy Greek yogurt–based dressing infused with dill pickles and Dijon mustard, it's a flavorful and wholesome addition to any meal.
Ingredients
Potato Salad:
- ½ lb cooked bacon chopped
- 4 cups chopped Idaho potatoes 1.5-inch cubes
- 2 hard-boiled eggs chopped
- ½ cup shredded cheddar cheese
- 2 tbsp minced chives
Potato Salad Sauce:
- ¾ cup plain Greek yogurt
- 3 tbsp avocado mayo
- 2 tsp Dijon mustard
- 3 tsp dill pickle juice
- 2 tbsp minced dill pickles
- ⅛ tsp salt
- ⅛ tsp ground pepper
Instructions
- Cook and chop bacon.
- Boil potatoes until tender. Drain and set aside.
- Mix sauce ingredients in a bowl.
- Combine potatoes, bacon, eggs, cheese, and chives.
- Add sauce and mix. Mash lightly for creamy texture.
- Serve immediately or chill before serving.
- See full steps with tips & photos → https://p4pd.org/healthy-baked-potato-salad/
Notes
- For added flavor, consider using smoked cheddar cheese or adding a pinch of smoked paprika to the dressing.
- This salad can be made a day in advance and stored in the refrigerator; flavors often improve after resting.
- For a vegetarian version, omit the bacon or substitute with vegetarian bacon alternatives.