Baked Potato Salad With Greek Yogurt
Today, I’m thrilled to share a recipe that’s bound to become a staple in your kitchen—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
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.
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
Calories: 381kcal
Tried this recipe?Let us know how it was!