Baked Potato Salad – Lightened-Up with Greek Yogurt and Turkey Bacon

Earlier this week, I made this lightened-up baked potato salad using two of my favorite ingredients, fat-free greek yogurt and turkey bacon. It is so good, make it for your family or your next BBQ (Fourth of July!) and I bet your family won’t know the difference. It is so creamy and flavorful! 

 

Start with 2 1/2 pounds of small yellow potatoes. Any new potato would work, red potatoes would be delicious too! To cook potatoes, add quartered potatoes to pan and cover with cold water. Add one teaspoon of salt, let water come to a boil, then lower temperature so they simmer until fork tender, 15-20 minutes. Drain potatoes well in colander. 

 

 

While the potatoes are simmering, cook five strips of turkey bacon in the microwave until crisp. I like to use a glass pie plate, and cover with a paper towel. Mine take 4-5 minutes on high. 

 

This is my absolute favorite trick for making turkey bacon, it is so easy and the bacon is crunchy and perfect. I make this all the time for easy BLT’s or to add to a salad. 

Next, add 1 cup of fat-free plain greek yogurt to a bowl. I used Chobani greek yogurt, and it is so thick and rich, I love it! Then add 1/4 of mayo, 1 tablespoon of dijon mustard, 1 tablespoon of finely diced green onions, 1/4 cup of fat-free milk, 1 teaspoon of salt, and pepper to taste. Whisk ingredient together until well combined. 

 
Add the potatoes to the yogurt mixture while potatoes are still warm, that way they will absorbed the flavors. Stir the potatoes gently so they don’t break up too much. At first it will be a bit soupy, but the potatoes will quickly begin absorbing all the yummy yogurt mixture.    

 

Sprinkle turkey bacon and green onions over the top.  

 
Cover and chill your baked potato salad, or serve warm. It is creamy and delicious either way. 

 

Lightened-Up Baked Potato Salad

by Melissa at no. 2 pencil

2 1/2 pounds of small yellow/golden potatoes

1 cup of fat-free plain greek yogurt

1/4 cup of mayonnaise

1/4 of fat-free milk

1 tablespoon of dijon mustard

1 tablespoon of finely diced green onions, plus more for garnish

5 strips of cooked turkey bacon

salt and pepper

Start with 2 1/2 pounds of quartered, cooked small yellow potatoes. Drain well and set aside.

Add fat-free plain greek yogurt to a large mixing bowl. Then add mayo, dijon mustard, finely diced green onions, fat-free milk, 1 teaspoon of salt, and pepper to taste. Whisk ingredient together until well combined. 

Add the potatoes to the yogurt mixture while potatoes are still warm and stir gently. Top potato salad with crunchy turkey bacon and finely diced green onions. Chill or serve warm. 

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Thank you for reading!

 

Melissa