Fit Foodie Finds · by Linley Hanson★ 4.9 (28)
Baked Potato Salad
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 45%
CARBS 20G21% OF CAL
1G FIBER2G SUGAR17G OTHER
FAT 24G55% OF CAL
8G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty warm potato salad with bacon, hard-boiled eggs, cheddar, and pickles bound in a tangy Greek yogurt and mayo dressing. Ideal alongside barbecued meats.
sideamericansalad🍲 stockpot🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 6- 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
- 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 ground pepper
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 45%
CARBS 20G21% OF CAL
1G FIBER2G SUGAR17G OTHER
FAT 24G55% OF CAL
8G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 898mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 686mg
- Calcium
- 125mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 898MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.