Baked Potato Salad - Loaded! |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a delicious potato salad that celebrates the tastes of summer. I found that using only sour cream for the dressing made it a little too rich tasting, so the yogurt adds a bit of a bite. Topped with what I like to put on my baked potato, this is a colorful assortment of flavors that you can make for a potluck or summer picnic. Ingredients:
2 lbs new potatoes, scrubbed but not peeled |
1/3 cup sour cream |
1/4 cup nonfat plain yogurt |
1 teaspoon yellow mustard |
1 teaspoon onion powder |
1 teaspoon celery seed |
4 eggs, hard boiled, chopped |
1 stalk celery, chopped |
salt and pepper |
3/4 cup summer slicing tomato, chopped |
1/3 cup old cheddar cheese, grated |
1/4 cup chives or 1/4 cup green onion, sliced |
4 slices bacon, crumbled |
Directions:
1. Bake the potatoes either in the oven or the microwave until cooked through. Let cool.
2. Meanwhile, mix sour cream, yogurt, mustard, onion powder and celery seed in a large bowl.
3. Cut new potatoes into bite-sized pieces (in half or quarters (depending on the size). Add to bowl with dressing, along with egg pieces and celery. Gently stir. At this point, you want to really taste the salad and add salt and pepper, using as much or as little as you prefer. I use about 1/2 teaspoon of both.
4. Put salad into a serving bowl. Top with tomato, cheddar, then bacon bits and onions and chill!
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