Loaded Potato Salad

I’m always trying to make my favorite recipes a little bit healthier and one of my go-to swaps for years has been Greek yogurt. I use it in place of sour cream or mayo whenever I can. So when I was tasked with the challenge of giving good old potato salad a 2019 makeover, I jumped at the opportunity.

I broke this recipe into two separate sections — one for the roasted potatoes and another for the loaded part! l also love roasting the potatoes on the grill but you can easily use your oven or go the old-fashioned route and boil them.

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Roasted Potatoes

2 ½ to 3 lbs red potatoes, cleaned and chopped

1 tbsp. olive oil

Sea salt


4 cloves of garlic, peeled


Preheat oven or grill to 400°.

Lay out long piece of foil.

In large bowl, coat potatoes in olive oil, salt & pepper.

Spread out on foil, throw in garlic cloves and cover in another piece of foil.

Fold up sides around potatoes, bake for 20 to 25 minutes.

Tip: You should be able to pierce potatoes easily with fork but you don’t want them to be mushy so check at 20 minutes.

When potatoes are done, remove from oven or grill and open up foil package to allow heat to escape. You will want to allow the potatoes to cool before putting the rest of the salad together — heat will melt the Greek yogurt into a slurpy mess. Not good.

The Loaded Part

6 ounces of crispy bacon, diced

3 hard-boiled eggs, peeled and chopped

1 cup Greek yogurt

1 cup shredded cheddar cheese

5 baby dill pickles, diced

2 stalks celery, diced

1/4 cup Dijon mustard

1 medium red onion, minced

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp apple cider vinegar

Chives, minced

1 bunch scallions, minced

Salt & pepper to taste