Looking for a light yet satisfying side dish? This baked potato salad is perfect for those who want to enjoy flavor without the calorie overload. It’s a refreshing twist on the classic potato salad, combining baked potatoes with fresh vegetables and a tangy dressing.
This recipe is a great way to use up leftover baked potatoes, and it’s made with wholesome ingredients. You can prepare it ahead of time, making it a convenient option for picnics, barbecues, or weeknight dinners.
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Light and Flavorful Ingredients
This baked potato salad is a delightful combination of wholesome ingredients that work together harmoniously. The star of the dish is the tender, diced baked potatoes, which provide a comforting base.
Mixed with vibrant cherry tomatoes, crunchy cucumber, and zesty red onion, each bite is a burst of flavor and texture. The use of fresh ingredients not only enhances the taste but also contributes to a colorful presentation.
Preparing the Perfect Dressing
The dressing is essential in tying the flavors together. A light and creamy blend of Greek yogurt, Dijon mustard, and apple cider vinegar creates a tangy contrast to the potatoes and veggies.
Simply whisk these ingredients together, adjusting the seasoning with salt and pepper to suit your taste. The dressing is refreshing, adding a delightful creaminess without overwhelming the dish.
Combining the Ingredients
Once the potatoes have cooled and the dressing is ready, it’s time to bring everything together. In a large bowl, gently toss the diced potatoes with the cherry tomatoes, cucumber, and red onion.
Drizzle the dressing over the salad, ensuring that every piece is coated evenly. This step is crucial for allowing the flavors to mingle beautifully.
Chilling for Maximum Flavor
For the best taste experience, cover the salad and let it chill in the refrigerator for at least 30 minutes. This waiting period allows the ingredients to meld, resulting in a remarkably flavorful dish.
Chilling not only enhances the flavor but also makes the salad refreshingly cool, perfect for warm weather occasions like picnics or barbecues.
Garnishing with Fresh Herbs
Before serving, don’t forget to add a touch of freshness with a sprinkle of chopped chives or parsley. This garnish not only adds a pop of color but also a lovely herbal note that complements the salad beautifully.
Serving the salad in a rustic bowl on a wooden table sets a warm, inviting tone, making it suitable for any gathering or casual dinner.
Nutrition and Serving Suggestions
This baked potato salad is not only light on calories, clocking in at just around 210 calories per serving, but it is also packed with nutrients from the fresh vegetables.
It’s a versatile side dish that pairs well with grilled meats, sandwiches, or can be enjoyed on its own for a light meal. With its refreshing taste and satisfying texture, this salad is bound to become a favorite at your dining table.
Light and Flavorful Baked Potato Salad
This delightful baked potato salad features tender, diced potatoes mixed with crisp veggies and a light dressing. It’s refreshing, creamy without being heavy, and bursting with flavor, making it the perfect accompaniment to any meal.
Ingredients
- 2 medium baked potatoes, cooled and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped cucumber
- 1/4 cup red onion, finely chopped
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Prepare the Potatoes: Start with baked potatoes. Allow them to cool completely before dicing them into bite-sized pieces.
- Mix the Dressing: In a small bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.
- Combine Ingredients: In a large bowl, gently toss the diced potatoes, cherry tomatoes, cucumber, and red onion. Pour the dressing over the salad and mix well to combine.
- Chill and Serve: Cover the salad and place it in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, garnish with fresh chives or parsley.
Cook and Prep Times
- Prep Time: 15 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 210kcal
- Fat: 5g
- Protein: 6g
- Carbohydrates: 35g
Diet Suitability
Here’s a simple table listing the diets this recipe is suitable for, along with an explanation and/or necessary adjustments:
| Diet | Explanation / Adjustments |
|---|---|
| Vegetarian | This recipe is naturally vegetarian, as it contains no meat or animal-derived products (other than Greek yogurt, which can be substituted with a plant-based alternative like tofu yogurt). |
| Gluten-Free | The recipe is gluten-free, as it does not contain any gluten-containing ingredients. |
| Low-Carb / Keto | This recipe may not be suitable for a strict low-carb or keto diet, due to the potatoes. To make it keto-friendly, you can substitute the potatoes with cauliflower or another low-carb vegetable. |
| Dairy-Free | To make this recipe dairy-free, substitute the Greek yogurt with a non-dairy yogurt alternative, such as coconut or almond milk-based yogurt. |
| Vegan | The recipe is not vegan due to the Greek yogurt. To make it vegan, use a plant-based yogurt alternative and ensure the mustard and vinegar are vegan-friendly. |
| Low-Fat | This recipe can be made lower in fat by reducing or omitting the Greek yogurt, or using a low-fat yogurt alternative. |
| Paleo | This recipe is not paleo due to the inclusion of Greek yogurt and mustard. For a paleo version, replace the yogurt with avocado or another paleo-approved dressing. |
