Before diving into this delicious salad recipe, let’s talk about what you can pair with it. Baked potato salad with Greek yogurt goes well with a host of dishes. Think of a grilled barbecue chicken, crispy tilapia, or even a good old veggie burger. Anything that complements a cool, creamy, and tangy side dish is fair game!
Today, I’m thrilled to share a recipe that’s bound to become a staple in your kitchen—Baked Potato Salad with Greek Yogurt. Not only is it tasty, but it’s also an upgrade from the traditional mayo-laden potato salad. If you’re aiming for a healthier twist without sacrificing that rich flavor, this one’s for you!
You will also like the following Side Dish recipes!
What is Baked Potato Salad with Greek Yogurt?
So, what exactly is this dish? Picture this: tender, bite-sized pieces of baked potato mingled with creamy Greek yogurt, crispy bacon, and sharp cheddar cheese. It’s a delectable concoction that offers creaminess without all the guilt. Greek yogurt steps in and shares the stage with the usual mayo to lighten things up.
What is the Flavor Profile of This Dish?
Imagine a combination of smoky, creamy, tangy, and savory notes dancing on your palate. Smoked paprika adds depth, while the yogurt and mayonnaise bring a pleasant creaminess. The cheddar cheese lends a sharp, salty punch, and the bacon? Instant umami. It’s almost like a loaded baked potato, but in salad form!
What Makes This Recipe Different from Other Baked Potato Salads?
Here’s the kicker: this recipe emphasizes a balance between health and indulgence. While many potato salads rely solely on mayonnaise, we sneaked in Greek yogurt for an extra dose of protein and reduced fat. It’s not just lighter—it’s tastier. This baked version also brings an extra layer of complexity compared to boiled potato salads.
Ingredients You’ll Need
1. 20 oz of potatoes (about 4 medium red or 2 medium russet), peeled and diced into 1/2-inch cubes.
2. 2/3 cup (5 to 6 oz) plain Greek yogurt or sour cream for extra creaminess.
3. 1/4 cup creamy mayonnaise.
4. 1/2 cup (2 oz) shredded extra-sharp cheddar cheese, divided.
5. 5 strips of crispy bacon.
6. 2 green onions, finely chopped (white and green parts, divided).
7. 1 tbsp Dijon mustard.
8. 1/2 tsp smoked paprika.
9. 1/4 tsp freshly ground black pepper.
10. 1/4 tsp sea salt, plus additional for seasoning the potatoes.
Step by Step Directions
Step 1: Prep and Bake the Potatoes
First things first, preheat your oven to 400°F. Peel and dice the potatoes into 1/2-inch cubes. I prefer red potatoes for this. They hold up well during baking. Place the diced potatoes on a baking sheet and drizzle with a little olive oil, salt, and pepper. Give them a good toss to ensure they’re evenly coated. Bake for 20-25 minutes or until they are golden and tender.
Step 2: Cook the Bacon
While the potatoes are baking, fry the bacon in a skillet over medium heat until it’s crispy. After it’s done, place the crispy bacon on paper towels to drain the excess grease, then chop it into bite-sized pieces.
Step 3: Mix the Creamy Base
In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, smoked paprika, salt, and freshly ground black pepper. Whisk until the mixture is smooth and creamy.
Step 4: Combine Ingredients
Once the potatoes have cooled a bit, transfer them to the mixing bowl with your creamy base. Add in half of the shredded cheddar cheese, most of the chopped bacon (save some for garnish), and most of the green onions (again, save some for garnish). Gently mix to combine.
Step 5: Final Touches and Serve
Transfer the salad to your serving dish. Sprinkle the remaining cheddar cheese, bacon, and green onions on top. This adds a nice visual appeal and enhances the flavors. Serve immediately, or let it chill in the refrigerator to meld the flavors even more.
Tips On Making Baked Potato Salad with Greek Yogurt
1. Use Fresh Ingredients:
Fresh potatoes, herbs, and high-quality Greek yogurt yield the best results.
2. Drain the Bacon Grease:
Ensure you drain the bacon on paper towels to keep the salad from getting greasy.
3. Don’t Overmix:
Be gentle when combining the ingredients to keep the potatoes from turning into mush.
4. Cool the Potatoes:
Let the baked potatoes cool slightly before mixing them in to avoid melting the creamy base.
5. Adjust to Taste:
Feel free to tweak the seasoning or even add more veggies like diced bell peppers or celery for added crunch.
Nutrition Information
How Can I Store This Baked Potato Salad with Greek Yogurt?
This salad holds up well for about 3-4 days in the refrigerator. Store it in an airtight container to maintain its freshness. Make sure to give it a good stir before serving as some separation might occur.
Substituting Ingredients
If you find yourself missing certain ingredients, don’t sweat it! Here are a few substitutions you can consider:
- Greek Yogurt: Substitute with sour cream for a similar creamy texture.
- Extra-Sharp Cheddar Cheese: Swap it out with mozzarella or Parmesan for a different yet delicious flavor.
- Green Onions: Use chives or finely chopped red onions.
- Dijon Mustard: Opt for yellow mustard or even honey mustard for a touch of sweetness.
Baked Potato Salad With Greek Yogurt
Equipment
- Oven
- Baking sheet
- skillet
Ingredients
- 20 oz of potatoes about 4 medium red or 2 medium russet, peeled and diced into 1/2-inch cubes
- 2/3 cup 5 to 6 oz plain Greek yogurt or sour cream for extra creaminess
- 1/4 cup creamy mayonnaise
- 1/2 cup 2 oz shredded extra-sharp cheddar cheese, divided
- 5 strips of crispy bacon
- 2 green onions finely chopped (white and green parts), divided
- 1 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp freshly ground black pepper
- 1/4 tsp sea salt plus additional for seasoning the potatoes
Instructions
Step 1: Prep and Bake the Potatoes
- First things first, preheat your oven to 400°F. Peel and dice the potatoes into 1/2-inch cubes. I prefer red potatoes for this. They hold up well during baking. Place the diced potatoes on a baking sheet and drizzle with a little olive oil, salt, and pepper. Give them a good toss to ensure they’re evenly coated. Bake for 20-25 minutes or until they are golden and tender.
Step 2: Cook the Bacon
- While the potatoes are baking, fry the bacon in a skillet over medium heat until it’s crispy. After it’s done, place the crispy bacon on paper towels to drain the excess grease, then chop it into bite-sized pieces.
Step 3: Mix the Creamy Base
- In a large mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, smoked paprika, salt, and freshly ground black pepper. Whisk until the mixture is smooth and creamy.
Step 4: Combine Ingredients
- Once the potatoes have cooled a bit, transfer them to the mixing bowl with your creamy base. Add in half of the shredded cheddar cheese, most of the chopped bacon (save some for garnish), and most of the green onions (again, save some for garnish). Gently mix to combine.
Step 5: Final Touches and Serve
- Transfer the salad to your serving dish. Sprinkle the remaining cheddar cheese, bacon, and green onions on top. This adds a nice visual appeal and enhances the flavors. Serve immediately, or let it chill in the refrigerator to meld the flavors even more.
Notes
Fresh potatoes, herbs, and high-quality Greek yogurt yield the best results. 2. Drain the Bacon Grease:
Ensure you drain the bacon on paper towels to keep the salad from getting greasy. 3. Don’t Overmix:
Be gentle when combining the ingredients to keep the potatoes from turning into mush. 4. Cool the Potatoes:
Let the baked potatoes cool slightly before mixing them in to avoid melting the creamy base. 5. Adjust to Taste:
Feel free to tweak the seasoning or even add more veggies like diced bell peppers or celery for added crunch.
Nutrition
Frequently Asked Questions
1. Can I Make This Recipe Vegan?
Yes, you can! Use vegan mayo, plant-based yogurt, and vegan cheese. Replace the bacon with coconut bacon or tempeh bacon for that smoky flavor.
2. What Can I Serve with This Salad at a Picnic?
This salad pairs well with grilled veggies, corn on the cob, or a cold pasta salad. Think classic picnic fare!
3. Can I Use Sweet Potatoes Instead?
Absolutely! Sweet potatoes can provide a unique twist with a hint of natural sweetness. The cooking instructions remain the same.
4. How Do I Make It Spicier?
Add a pinch of red pepper flakes or a splash of hot sauce to the creamy mixture. You can also consider adding some diced jalapenos.
5. Is it Possible to Freeze This Salad?
While technically you can freeze it, the texture might change upon thawing. The potatoes can become a bit mealy, so it’s not recommended.
Conclusion
Baked Potato Salad with Greek Yogurt is a delightful twist on a classic dish. It’s nutritious, flavorful, and easy to make. Whether you’re prepping for a big family gathering or a BBQ, this salad is all set to steal the show. So, roll up your sleeves, grab those ingredients, and get cooking! This salad will surely leave everyone asking for seconds. Happy cooking!
