Cooking at Home - Quick and Easy Baked Potato Salad

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Published Saturday, May 1, 2021

Makes: 4 Servings

Cook Time: 10 minutes

Preparation Time: 15 minutes

If you love baked potatoes but associate them primarily with the colder winter months, this Baked Potato Salad will fill that void come summer. With reduced-fat cheddar cheese, chives and real bacon, you'll feel like you're eating a traditional baked potato in a dish that's just slightly more summer picnic-friendly. The best part? There's no need to fire up the oven when you have a microwave handy!

Ingredients

  • 1 1/2 pounds red potatoes
  • 1 cup non-fat plain yogurt
  • 1/3 cup minced onion
  • 1/2 cup shredded reduced fat cheddar cheese
  • 4 tablespoons snipped fresh chives
  • 3 tablespoons real bacon bits or pieces
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • chopped fresh parsley (optional)

Directions

  1. Place whole potatoes (do not poke) into microwave-safe dish.
  2. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic).
  3. Microwave on high for 10 to 12 minutes depending on strength of microwave.
  4. Use oven mitts or a towel to remove dish from microwave; carefully remove cover from dish due to steam build up and let cool.
  5. Cut potatoes into bite-sized pieces and place in a large bowel with remaining ingredients; stir and mix well.

Notes

This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.

Source: Meeting Your MyPlate Goals on a Budget Toolkit by MyPlate National Strategic Partners.

Nutrition Information

Nutrients

Amount

Total Calories

200

Total Fat

4 g

Saturated Fat

2 g

Cholesterol

13 mg

Sodium

360 mg

Carbohydrates

34 g

Dietary Fiber

3 g

Total Sugars

6 g

Added Sugars included

0 g

Protein

11 g

Vitamin D

0 mcg

Calcium

250 mg

Iron

1 mg

Potassium

1033 mg

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The Kiowa County Press is an independent newspaper published in Eads, Kiowa County, Colorado, and to the world at KiowaCountyPress.net.