Think about what you might top a baked potato with (bacon, sour cream, scallions) and then make it into potato salad! That's how this recipe was created. With the warmer months ahead, it's always a great idea to look for fun, delicious side dishes to serve at a barbeque or bring on a picnic. This healthy loaded potato salad tastes indulgent, but is a delicious and healthy spin on a classic summer staple.
Course brunch, dinner, lunch, sides
Keyword potato salad, sides
Prep Time 10minutes
Cook Time 20minutes
4cupsyukon gold potatoes
6slicescenter cut bacon
1/4cupplain non fat Greek yogurt
1/2tsp kosher salt+ 1/4 tsp
Preheat the oven to 400F.
Chop the onion.
Line a baking sheet with foil or parchment paper.
Lay the strips of bacon on one side of the sheet pan, and add the onion to the other side.
Spray the onion with cooking spray, season with 1/4 tsp kosher salt.
Roast for 15 minutes.
Meanwhile, add the chicken broth and water to a large pot.
Cut the potatoes into pieces (about 1" wide).
Add the potatoes to the pot and bring the liquid to a boil.
Cook the potatoes until fork tender.
In a large mixing bowl, combine the sour cream, yogurt, mayo, vinegar, paprika, garlic powder, onion powder, and salt.
Drain the potatoes (do not rinse them) and add them to the bowl.
Break up the cooked bacon and add it to the bowl with the cooked onions.
Fold the foil to form a funnel, and add the residual bacon grease into the bowl as well.
Chop the scallions and add them. Toss to combine. Taste for seasoning.