Zutaten für Baked Potato Salad Loaded
- New Potatoes
- 1/2 cup sour cream
- Nonfat Plain Yogurt
- Yellow Mustard
- 1 teaspoon onion powder
- 1/2 teaspoon celery seed
- Eggs
- 1/2 cup chopped celery
- Salt And Pepper
- Tomatoes
- Old Cheddar Cheese
- Chives
- Bacon
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Zubereitung von Baked Potato Salad Loaded
- Preheat oven to 400°F (200°C). Wash and pierce 2 lbs of small new potatoes several times with a fork. Bake for 45-60 minutes, or until easily pierced with a fork.
- Let the potatoes cool completely before handling.
- While potatoes bake, whisk together 1/2 cup sour cream, 1/4 cup plain Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon onion powder, and 1/2 teaspoon celery seed in a large bowl.
- Cut the cooled potatoes into bite-sized pieces (halves or quarters, depending on size).
- Add the potatoes, 1/2 cup chopped celery, and 1/4 cup chopped hard-boiled eggs to the bowl with the dressing.
- Gently stir to combine.
- Season generously with salt and pepper to taste (start with 1/2 teaspoon of each and adjust).
- Transfer the salad to a serving bowl.
- Top with 1/2 cup chopped tomatoes, 1/2 cup shredded cheddar cheese, 1/4 cup crumbled cooked bacon, and 1/4 cup thinly sliced red onion.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
12g
Fat
32g
Carbs
9g
