Description

Experience the ultimate BBQ side dish with our creamy baked potato salad. This delightful recipe combines tender Idaho potatoes, crispy bacon, and a zesty dressing made from Greek yogurt and avocado mayonnaise, creating a dish that’s not only rich in flavor but also nutritious. Perfect for summer gatherings or meal prep, this salad is sure to impress your family and friends. The best part? It’s easy to make and can be prepared in advance, making it an ideal choice for busy weeks or festive occasions.

Ingredients

Scale

1/2 lb cooked bacon (chopped)
4 cups chopped Idaho potatoes (skin on)
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 dill pickles
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 tablespoons minced chives

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Instructions

Cook the bacon until crispy, then chop and set aside.
Boil the potatoes in a large pot of water until tender but firm; drain.
In a medium bowl, combine Greek yogurt, avocado mayonnaise, Dijon mustard, dill pickle juice, minced dill pickles, salt, and pepper to prepare the dressing.
In a large mixing bowl, combine boiled potatoes with bacon, hard-boiled eggs, cheddar cheese, and chives.
Pour dressing over the potato mixture and mix thoroughly until well coated.
Serve immediately or chill in the fridge for enhanced flavor.

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

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 540mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 12g
Cholesterol: 90mg