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Potato salad is one of my all time summer favorites, so I’m always on the lookout for a new variation to try for spring and summer cookouts. This recipe is courtesy of the US Potato board, and I think it puts a great twist on the traditional potato salad recipe. I think I might have to give it a try at my next backyard bbq.
Baked Potato Salad
To save time, chop vegetables while potatoes are cooking. This salad may be served right away, but is best if refrigerated for at least 1 hour to allow flavors to blend.
Prep time: 15 minutes
Cook time: 12 minutes
Start to finish: About 30 minutes total
Cost per serving: $1.47
- 1 1/2 lbs. red potatoes*
- 1 cup nonfat plain yogurt
- 1/3 cup minced red onion
- 1/3 cup thinly sliced celery
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/4 cup snipped fresh chives
- 3 tablespoons real bacon bits or pieces
- 1/4 teaspoon sea salt
- Freshly ground pepper to taste
- Chopped fresh parsley
- Place whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.)
- Microwave on HIGH for 10 to 12 minutes depending on strength of microwave.
- Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool.
- Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. Makes 4 servings.
*Russets, yellow or white potatoes can be substituted, but make sure to peel skins off potatoes after cooking and cooling, but before tossing with remaining ingredients
Nutritional analysis per serving with skins:
Calories: 240, Fat: 4g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 620mg, Potassium: 712mg, Carbohydrates: 41g, Fiber: 3g, Sugar: 6g, Protein: 11g, Vitamin A: 15%, Vitamin C: 50%, Calcium: 30%, Iron: 4%
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