Quick and Easy Baked Potato Salad

If you love baked potatoes but associate them primarily with the colder winter months, this Baked Potato Salad will fill that void come summer. With reduced-fat cheddar cheese, chives, and real bacon, you’ll feel like you’re eating a traditional baked potato in a dish that’s just slightly more summe

Serves 4 · Dairy

contains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

680 g red potatoes
240 ml non-fat plain yogurt
80 ml minced onion
120 ml shredded (reduced-fat cheddar cheese)
59 ml snipped fresh chives
44 ml real bacon bits or pieces
1 ml salt
freshly ground pepper to taste
chopped fresh parsley (optional)

Make it lactose-friendly

1 cup non-fat plain yogurt → lactose-free or coconut yogurt
1/2 cup shredded, reduced-fat cheddar cheese → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

Place whole potatoes (do not poke holes) into microwave-safe dish.
Cover dish. (If covering dish with plastic wrap, poke small holes in plastic.)
Microwave on high for 10 to 12 minutes depending on strength of microwave.
Use oven mitts or a towel to remove dish from microwave. Carefully remove cover from dish due to steam build up and let cool.
Cut potatoes into bite-sized pieces and place in a large bowel with remaining ingredients. Stir and mix well.

Nutrition (per serving)

Calories	200
Protein	11.0 g
Fat	4.0 g
Carbs	34.0 g
Fiber	3.0 g
Sodium	360 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)