BEST Baked Potato Salad
This baked potato salad is loaded with cheddar cheese, bacon, chives, hard-boiled egg, and a dill pickle sauce! It’s the perfect potato salad to serve at your next BBQ or party.
Author: Fitfoodiefinds/Photo credit to fitfoodiefinds.com
Ingredients
- Potato Salad
- ½ lb. cooked bacon chopped into bite-sized pieces
- 4 cups chopped Idaho potatoes 1.5-inch cubes (skin on)
- 2 hard-boiled eggs chopped
- ½ cup shredded cheddar cheese
- 2 tablespoons minced chives
- Potato Salad Sauce
- ¾ cup plain nonfat Greek yogurt
- 3 tablespoons avocado mayonnaise*
- 2 teaspoon dijon mustard
- 3 teaspoons dill pickle juice**
- 2 tablespoons minced dill pickles
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Instructions
- Begin, by cooking bacon by following our Oven Bacon tutorial. Once cooked, remove any excess grease and then chop into bite-sized pieces. Set aside.
- Next, bring a large pot of water to a boil and add potatoes to the pot. Boil until potatoes are cooked, but still firm.
- While potatoes are boiling, mix all ingredients for the potato salad sauce in a medium bowl. Set aside.
- When potatoes are done cooking, remove from heat and strain water.
- Add potatoes to a large bowl along with the chopped bacon, hard boiled eggs, shredded cheddar cheese, and chives. Mix well.
- Finally, pour potato salad sauce over the potato mixture and mix until sauce is covering all of the ingredients. Mash the potatoes with a wooden spoon (just a little bit) to create a creamy potato salad consistency.
- Eat immediately or chill in the fridge to eat cold for later.
