Loaded Baked Potato Salad With Yogurt
Creamy, cheesy baked potato salad lightened up a bit with Greek yogurt (you’ll never know it’s there!).
- Prep time
- 11 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 slices bacon
- 20 ounces potatoes ((about 4 medium red, 2 medium russet)*, peeled and diced 1/2-inch)
- 2/3 cup (5 to 6 oz) plain Greek yogurt (*)
- 1/4 cup mayonnaise
- 1/2 cup (2oz) shredded sharp cheddar cheese (divided)
- 2 green onions (finely sliced (white and green parts) and divided)
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (plus more for the potatoes)
Instructions
- 1
Cook bacon until crisp using your preferred method. Crumble and set aside.
- 2
Place diced potatoes in a medium pot. Cover with cold water, salt generously, and bring to a boil. Once at a boil, cook for 6 to 10 minutes more, until potatoes are just fork tender.
- 3
Drain and allow to cool for at least 10 minutes.
- 4
While potatoes are cooling, mix yogurt, mayonnaise, salt, and pepper, and roughly 2/3 of the cheese, onions, and bacon (reserve the other 1/3 of each for topping).
- 5
Once potatoes are slightly cooled, gently mix with yogurt mixture. Top with the remaining cheese, onions, and bacon. Serve warm or refrigerate and serve chilled.