Description
This loaded baked potato salad offers a delicious and hearty comfort food experience. Featuring tender Yukon Gold potatoes, tangy Greek yogurt and mayo dressing, sharp cheddar, and zesty chives, it provides the perfect balance of creamy and savory. Enhanced with smoked paprika, this salad is a crowd-pleasing, vegetarian side dish that holds the essence of a baked potato in a refreshing, chilled form, making it the ideal companion for grilled vegetables or tofu.
Ingredients
3 lbs Yukon Gold Potatoes, cut into 1-inch cubes
1/2 cup Greek Yogurt
1/2 cup Mayonnaise
1 cup Sharp Cheddar Cheese, shredded
1/3 cup Fresh Chives, finely minced
1 tsp Smoked Paprika
1 tbsp Sea Salt
Instructions
Place cubed potatoes into a large pot filled with cold salted water.
Boil the potatoes over medium heat for approximately 12 minutes until fork-tender.
Drain the potatoes thoroughly using a colander and allow them to steam-dry for five minutes.
In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, smoked paprika, and salt until smooth.
Carefully fold the cooled potatoes into the dressing mixture to avoid mashing.
Toss in the shredded cheddar cheese and half of the fresh chives.
Garnish with the remaining chives before serving.
Notes
Use full-fat Greek yogurt for the creamiest texture. Hand-shredded cheese melts and incorporates better than pre-shredded varieties. The salad can be made ahead and stored in the refrigerator, but let it sit at room temperature for 15 minutes before serving for the best flavor.
- Prep Time: 20
- Cook Time: 20
- Category: Baking
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg