Baked Potato Salad
Get ready to impress your family and friends with this creamy and delightful Baked Potato Salad! This dish combines tender Idaho potatoes with a zesty dressing, crunchy pickles, and flavorful toppings to create a side that’s perfect for BBQs, picnics, or meal prep. It’s easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully. Whether served warm or chilled, this potato salad is sure to be a hit at any gathering. Trust me; once you serve it, everyone will be asking for the recipe!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves approximately 6 people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 4 cups chopped Idaho potatoes
- 2 hard-boiled eggs
- 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
Instructions
- Boil the chopped Idaho potatoes in salted water until tender but firm (about 10-12 minutes). Drain and let cool.
- While the potatoes cool, mix the dressing ingredients: Greek yogurt, avocado mayonnaise, Dijon mustard, dill pickle juice, minced pickles, salt, and pepper in a bowl.
- In a large mixing bowl, combine the cooled potatoes with chopped hard-boiled eggs and shredded cheddar cheese.
- Pour the dressing over the potato mixture and stir gently until combined.
- Chill for at least one hour or serve warm as desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 85mg
Find it online: https://cookingwhisper.com/baked-potato-salad/