Baked Potato Salad

United States Potato Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 12 mins

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.


1 1/2pounds red potatoes
1cup nonfat plain yogurt
1/3cup minced red onion
1/3cup thinly sliced celery
1/2cup shredded reduced-fat Cheddar cheese
1/4cup snipped fresh chives
3tablespoons real bacon bits or pieces
1/4teaspoon sea salt
-- Freshly ground pepper to taste
-- Chopped fresh parsley



  1. 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. 
Note: 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 Info *per serving

  • Calories 240
  • Fat 4g
  • Saturated Fat 2g
  • Cholesterol 15mg
  • Sodium 620mg
  • Potassium 712mg
  • Carbohydrate 41g
  • Fiber 3g
  • Sugars 6g
  • Protein 11g