Description

This Loaded Baked Potato Salad features the irresistible combination of creamy dressing, crispy bacon, and fresh spring onions. With a simple prep and delicious flavors, it’s perfect for a quick dinner or comfort food craving.

Ingredients

Scale

2 pounds russet potatoes, washed
1 tablespoon olive oil
½ cup mayonnaise
⅓ cup Greek yogurt, 10% fat
1½ tablespoons apple cider vinegar
salt and freshly ground black pepper, to taste
6 ounces prosciutto or bacon, cooked to a crisp and crumbled
½ cup spring onions, sliced
½ cup shredded cheddar cheese

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Instructions

Preheat your oven to 400ºF and pull out a baking dish.
Wash the potatoes and pat them dry. Transfer them to the baking dish, pierce them a few times with a fork, and drizzle with olive oil. Bake for 1 hour, flipping halfway through, until fork-tender.
Heat a bit of oil in a skillet. Add the prosciutto or bacon and cook until crispy. Crumble and set aside.
Once the potatoes are baked, allow them to cool slightly. Peel and cut into 1-inch cubes. Toss the warm potatoes with apple cider vinegar and season with salt and pepper. Set aside.
In a bowl, combine mayonnaise and Greek yogurt. Season with a pinch of salt and pepper and stir to combine. Add the potatoes, along with spring onions, bacon or prosciutto, and cheddar cheese. Stir gently until combined.
Chill the salad for 1 hour before serving.

Notes

For a vegan option, substitute the mayonnaise with a plant-based alternative and use crispy tofu instead of bacon.
This salad can be made a day in advance for convenience.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 8g
Cholesterol: 35mg