- 1/2 lb. cooked bacon, chopped into bite-sized pieces
- 4 cups chopped Idaho potatoes, 1.5-inch cubes (skin on)
- 2 hard-boiled eggs, chopped
- 1/2 cup shredded cheddar cheese
- 2 tablespoons minced chives
Potato Salad Sauce
- 3/4 cup plain nonfat Greek yogurt
- 3 tablespoons avocado mayonnaise*
- 2 teaspoon dijon mustard
- 3 teaspoons dill pickle juice**
- 2 tablespoons minced dill pickles
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Begin, by cooking bacon by following our How to Cook Bacon in the Oven tutorial. Once cooked, remove any excess grease and then chop into bite-sized pieces. Set aside.
- Next, bring a large pot of water to a boil and add potatoes to the pot. Boil until potatoes are cooked, but still firm.
- While potatoes are boiling, mix all ingredients for the potato salad sauce in a medium bowl. Set aside.
- When potatoes are done cooking, remove from heat and strain water.
- Add potatoes to a large bowl along with the chopped bacon, hard boiled eggs, shredded cheddar cheese, and chives. Mix well.
- Finally, pour potato salad sauce over the potato mixture and mix until sauce is covering all of the ingredients. Mash the potatoes with a wooden spoon (just a little bit) to create a creamy potato salad consistency.
- Eat immediately or chill in the fridge to eat cold for later.
Tips & Notes
- *avocado mayonnaise: option to substitute normal mayonnaise.
- ***dill pickle juice: you get this directly from a jar of pickles. If you do not have this, feel free to sub apple cider vinegar.
- Storage: store in an air-tight container in the refrigerator for up to 5 days.
Nutrition FactsServing Size: 1/8 Calories: 301 Sugar: 2 Fat: 14 Carbohydrates: 21 Fiber: 2 Protein: 17
Keywords: Potato Salad