Ever wondered how to enjoy the classic flavors of a loaded baked potato in a lighter, refreshing way? This loaded baked potato salad offers all the deliciousness you crave without the guilt. Perfect for summer picnics or as a side dish for your weeknight meals, this salad is a crowd-pleaser.
What makes this salad special? We’re incorporating a twist that not only keeps the calorie count low—under 250 calories per serving—but also adds a punch of flavor. You’ll find the same buttery, cheesy goodness of a baked potato, with a fresh and zesty kick.
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Deliciously Light Loaded Baked Potato Salad
This loaded baked potato salad is a refreshing take on the classic comfort food. It features creamy, diced potatoes that are both satisfying and light, making it a perfect option for warm weather gatherings.
The combination of crispy bacon and sharp cheddar cheese brings a delightful richness, while the fresh green onions add a crisp bite. Each ingredient works in harmony, creating a dish that is sure to please at any picnic or family dinner.
Ingredients that Shine
While traditional loaded baked potatoes can be heavy, this salad maintains all the enticing flavors with a twist. The key to its uniqueness is the use of Greek yogurt in place of sour cream, which lightens the calorie count without sacrificing creaminess.
The salad is vibrant not just in taste but also in appearance, with the bright green parsley garnish adding a lovely contrast to the creamy potatoes and rich toppings. It’s a dish that truly stands out on the table.
Preparation Made Simple
Creating this loaded baked potato salad is straightforward. Start by boiling the diced potatoes until tender. As they cool, you can prepare a zesty dressing that ties all the flavors together beautifully.
Combining crumbled bacon, shredded cheese, and chopped green onions with the cooled potatoes creates a satisfying texture. The dressing is the final touch, ensuring every bite is creamy and flavorful.
Perfect for Any Occasion
This salad is versatile enough to serve at various events. Whether it’s a summer barbecue, a casual potluck, or even a weeknight dinner, it fits seamlessly into any menu.
It’s also well-suited for meal prep, allowing you to make a batch ahead of time and enjoy it throughout the week. The flavors meld beautifully after sitting in the fridge, making it even more delicious when you’re ready to serve.
Serving Suggestions
When it comes to serving this delightful salad, a rustic wooden table adds to its charm. Pair it with grilled meats, fresh veggies, or enjoy it on its own as a light lunch.
The inviting presentation can be enhanced with a simple fork resting beside the bowl, encouraging everyone to dig in. With its colorful ingredients and satisfying textures, this loaded baked potato salad is sure to be a hit.
Nutrition without Compromise
One of the standout features of this recipe is its impressive nutritional profile. With under 250 calories per serving, you can enjoy the comfort of a loaded baked potato without the guilt.
This salad manages to balance flavor and health, making it an appealing choice for anyone looking to enjoy delicious food while keeping an eye on their dietary choices. It’s a dish that promises satisfaction without compromising on taste.
Deliciously Light Loaded Baked Potato Salad
This loaded baked potato salad combines creamy potatoes with crispy bacon, sharp cheddar cheese, and a zesty dressing. It’s a light yet satisfying dish that balances richness and freshness perfectly, making it a delightful addition to any meal.
Ingredients
- 4 medium potatoes, peeled and diced
- 1 cup Greek yogurt
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 green onions, chopped
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the Potatoes: Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
- Prepare the Dressing: In a bowl, mix Greek yogurt, Dijon mustard, salt, and pepper until well combined.
- Combine Ingredients: In a large mixing bowl, add the cooled potatoes, crumbled bacon, green onions, and shredded cheese. Pour the dressing over the mixture and gently stir until everything is coated.
- Chill and Serve: Let the salad sit in the fridge for at least 30 minutes to allow the flavors to meld. Garnish with fresh parsley before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 245 kcal
- Fat: 10g
- Protein: 11g
- Carbohydrates: 25g
Diet Suitability
Here is a simple table listing the diets this recipe is suitable for, along with explanations and necessary adjustments:
| Diet | Explanation and Adjustments |
|---|---|
| Gluten-Free | This recipe is naturally gluten-free, as it contains no wheat, barley, or rye. |
| Low-Carb | To make it suitable for a low-carb diet, replace the potatoes with cauliflower or another low-carb vegetable. |
| Keto | The recipe as is may not fit a strict keto diet due to the potatoes. Replace them with a lower-carb option like cauliflower. |
| Vegetarian | The recipe can be made vegetarian by omitting the bacon or using a plant-based bacon substitute. |
| Dairy-Free | Replace the Greek yogurt with a dairy-free alternative (e.g., coconut yogurt) and use dairy-free cheese to make it dairy-free. |
| Paleo | This recipe is not suitable for paleo due to the dairy (Greek yogurt and cheese). Replace with avocado or a cashew-based dressing. |
| Whole30 | To make it Whole30 compliant, omit the cheese and Greek yogurt, and substitute with a compliant dressing (e.g., olive oil and lemon). |
