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Baked Potato Salad

Baked Potato Salad
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Baked Potato Salad is a comforting and satisfying dish that elevates any meal or gathering. This creamy salad combines tender Idaho potatoes with crunchy turkey bacon, hard-boiled eggs, and a luscious dressing made from Greek yogurt and avocado mayonnaise. With vibrant flavors from fresh chives and zesty dill pickles, this salad is perfect for summer barbecues or as a meal prep option for the week ahead. Whether served alongside grilled chicken or enjoyed on its own, this Baked Potato Salad promises to be a crowd-pleaser at any occasion.

Ingredients

Scale
  • 4 cups chopped Idaho potatoes (1.5-inch cubes)
  • 1/2 lb crispy turkey bacon (or plant-based alternative)
  • 2 hard-boiled eggs, chopped
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons minced chives
  • 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
  • Salt and pepper to taste

Instructions

  1. Cook the turkey bacon in a skillet until crispy; set aside.
  2. Boil the Idaho potatoes in salted water for about 10 minutes until tender but firm; drain and let cool.
  3. In a mixing bowl, whisk together Greek yogurt, avocado mayonnaise, Dijon mustard, dill pickle juice, and minced pickles.
  4. In a large bowl, combine warm potatoes with chopped bacon, hard-boiled eggs, cheddar cheese, and chives.
  5. Pour dressing over the potato mixture; gently fold to combine without mashing the potatoes.
  6. Chill in the refrigerator for at least one hour before serving.

Nutrition

Find it online: https://isabellacooks.com/baked-potato-salad/