Description
A lighter take on the classic loaded baked potato transformed into a creamy, flavorful salad perfect for any occasion.
Ingredients
900 g (2 lbs) baby potatoes, halved
120 g (1/2 cup) plain Greek yogurt
60 ml (1/4 cup) light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
4 green onions, sliced
100 g (1 cup) shredded light cheddar cheese
80 g (1/2 cup) turkey bacon, cooked and crumbled
2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 200°C (400°F) and roast halved potatoes for 25–30 minutes until tender.
In a bowl, whisk together Greek yogurt, mayonnaise, mustard, lemon juice, garlic powder, salt, and pepper.
Add cooled potatoes to the dressing and toss gently.
Fold in green onions, cheese, turkey bacon, and parsley.
Chill for at least 30 minutes before serving.
Notes
For a vegetarian version, omit turkey bacon.
Adjust seasoning to taste before serving.
Best served chilled or slightly cool.
- Prep Time: 15 minutes
- Cook Time: 30 minutes