Description

Get ready to elevate your BBQ experience with this irresistible Baked Potato Salad! This creamy, flavor-packed dish combines tender potatoes, crispy bacon, and tangy dressing for a delicious side that pairs perfectly with grilled meats or stands out on its own as a meal prep option. Whether you’re hosting a summer picnic, attending a potluck, or just craving something hearty for lunch, this salad is a showstopper that will impress your guests and satisfy your taste buds. Easy to prepare and fully customizable, it’s sure to become a favorite in your recipe collection!

Ingredients

Scale

1/2 lb. cooked bacon (chopped)
4 cups chopped Idaho potatoes
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

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Instructions

Cook bacon until crispy, then chop into bite-sized pieces and set aside.
Boil chopped Idaho potatoes in salted water until tender but firm. Drain and let cool.
In a mixing bowl, combine Greek yogurt, avocado mayonnaise, dijon mustard, dill pickle juice, minced pickles, salt, and pepper to create the dressing.
In a large bowl, combine boiled potatoes with bacon, hard-boiled eggs, shredded cheddar cheese, and chives.
Pour the dressing over the potato mixture and mix gently until well-coated. Mash some of the potatoes for a creamier texture.
Serve warm or refrigerate for at least an hour for enhanced flavors.

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

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 580mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 10g
Cholesterol: 70mg