Description

Get ready to impress your guests with the ultimate BBQ side dish: Baked Potato Salad! This creamy and savory salad combines tender Idaho potatoes with crispy bacon, hard-boiled eggs, and sharp cheddar cheese, all enveloped in a zesty yogurt sauce. Perfect for summer cookouts or as a meal prep option, this dish is both versatile and delicious. Serve it warm or chilled at your next gathering, and watch it become everyone’s favorite. With easy preparation steps and customizable ingredients, this baked potato salad is sure to elevate any meal.

Ingredients

Scale

1/2 lb cooked bacon (chopped)
4 cups chopped Idaho potatoes (1.5-inch cubes)
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
2 tablespoons minced chives
1/8 teaspoon salt
1/8 teaspoon ground pepper

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Instructions

Cook the bacon until crispy; chop into bite-sized pieces.
Boil potatoes in a large pot of water until just tender; drain.
In a bowl, combine Greek yogurt, avocado mayo, Dijon mustard, dill pickle juice, salt, and pepper.
In a large bowl, mix boiled potatoes with bacon, chopped eggs, cheddar cheese, and chives.
Pour the sauce over the potato mixture; stir gently to combine.
Serve immediately or chill in the fridge for later enjoyment.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 2g
Sodium: 450mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 70mg