Description
A delicious and creamy loaded baked potato salad without mayonnaise, perfect for summer barbecues or as a side dish.
Ingredients
Scale
- 2 pounds of baby potatoes
- 1 cup of Greek yogurt
- 1/2 cup of sour cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of cooked bacon, crumbled
- 1/4 cup of green onions, chopped
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Instructions
- Wash and boil the baby potatoes until tender, about 15-20 minutes.
- Drain the potatoes and let them cool before cutting them into halves or quarters.
- In a large bowl, mix together Greek yogurt, sour cream, garlic powder, salt, and pepper.
- Add the cooled potatoes to the bowl and gently fold in the dressing.
- Stir in the cheddar cheese, crumbled bacon, and green onions.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add other toppings like diced tomatoes or avocado.
- This salad can be made a day in advance for better flavor.
- Adjust the seasoning according to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg