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Skinny Loaded Potato Salad

This Skinny Loaded Potato Salad is a healthier version of a loaded potato salad-packed with protein-made with non fat Greek yogurt, light mayo, bacon pieces, green onions, potatoes, and hard boiled eggs!  It’s an easy potato salad recipe that has become a staple at our summer picnics, BBQ’s, and holiday gathering. This is a MUST have side dish!

Makes 8 servings

The barbeque is fired up, the burgers and hot dogs are on the grill, but what about the sides? We’ve got you covered with this amazing recipe for a healthier, protein-packed Loaded Potato Salad.

This potato salad has a little bit of everything—with only a few simple ingredients. It’s made with nonfat Greek yogurt and light mayo, crunchy bacon pieces, green onions, potatoes, and hard boiled eggs—all mixed together to create one delicious side dish. This potato salad has become a staple at our summer picnics and BBQs, but it’s also perfect for Memorial Day!

What ingredients do I need to make this Skinny Loaded Potato Salad?

  • Red potatoes- diced. You don’t need to peel the skin off the red potatoes. Red potatoes have very thin skin so it’s not necessary to peel them. 
  • Hard boiled eggs-chopped
  • Center cut bacon-cooked and chopped
  • Green onions– thinly chopped
  • Light Kraft mayo
  • Non fat plain or Greek yogurt 
  • Apple cider vinegar or white vinegar 
  • Dijon mustard
  • Unsweetened almond or skim milk (to thin out the dressing)
  • Salt and pepper- to taste

Optional Garnish:

  • Reduced fat or fat free cheddar cheese 
  • Chopped bacon
  • Chopped chives
  • Chopped green onions  

How do I make this Skinny Loaded Potato Salad?

Wash and dice potatoes into bite size pieces. 

Place the potatoes in a large pot, cover with water and cook until potatoes are tender. 

Note: The cooking time will vary depending on the size of the potatoes. 

Drain water and rinse the potatoes under cold water. This will stop them from cooking.

Meanwhile, in a medium size mixing bowl combine, Light mayo, non fat yogurt, apple cider vinegar or white vinegar, Dijon mustard, unsweetened almond or skim milk, salt and pepper in a bowl.

Whisk until well combined. Add additional milk to thin, if necessary.

In a large serving bowl combine, cooked potatoes, hard boiled chopped eggs, chopped bacon, and green onion. Season with salt and black pepper. Mix until well combined. 

Add the dressing and mix again until well combined.

Cover and refrigerate for at least 2 hours or until ready to serve.

Garnish with cheddar cheese, more bacon, scallions, and chives, if desired. 

Ingredients:

  • 3 lbs. red potatoes, diced
  • 4 hard boiled eggs, chopped
  • 5 slices center cut bacon, cooked and chopped
  • 4 green onions, thinly chopped
  • ½ cup light Kraft mayo
  • ½ cup non fat plain or Greek yogurt 
  • 1 Tbsp apple cider vinegar or white vinegar 
  • 1 tsp Dijon mustard
  • 1-2 Tbsp unsweetened almond or skim milk (to thin out the dressing)
  • salt and pepper to taste

Optional Garnish:

  • Reduced fat or fat free cheddar cheese 
  • Chopped bacon
  • Chopped chives
  • Chopped green onions  

Directions: 

  1. Wash and dice potatoes into bite size pieces. 
  2. Place the potatoes in a large pot, cover with water and cook until potatoes are tender.  Note: The cooking time will vary depending on the size of the potatoes. 
  3. Drain water and rinse the potatoes under cold water. The cold water will stop them from cooking.
  4. Meanwhile, in a medium size mixing bowl combine, Light mayo, non fat yogurt, apple cider vinegar or white vinegar, Dijon mustard, unsweetened almond or skim milk, salt and pepper in a bowl. Whisk until well combined. Add additional milk to thin, if necessary.
  5. In a large serving bowl combine, cooked potatoes, hard boiled chopped eggs, chopped bacon, and green onion. Season with salt and black pepper. Mix until well combined. 
  6. Add the dressing and mix again until well combined.
  7. Cover and refrigerate for at least 2 hours or until ready to serve.
  8. Garnish with cheddar cheese, more bacon, scallions, and chives, if desired. 
  9. Store leftovers in the fridge for 3-5 days in an airtight container or ziplock bag. We do not recommend freezing potato salad since it contains eggs, light mayo, and Greek and these ingredients are temperature sensitive ingredients.

Makes 8 ( 3/4 cup) servings

2-6 PersonalPoints™ per serving* optional garnish is not included in the point value.

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload.  The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8

Skinny Loaded Potato Salad

Skinny Loaded Potato Salad

This Skinny Loaded Potato Salad is a healthier version of a loaded potato salad-packed with protein-made with non fat Greek yogurt, light mayo, bacon pieces, green onions, potatoes, and hard boiled eggs!  It's an easy potato salad recipe that has become a staple at our summer picnics, BBQ's, and holiday dinner. This is a MUST have side dish!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • 3 lbs. red potatoes, diced
  • 4 hard boiled eggs, chopped
  • 5 slices center cut bacon, cooked and chopped
  • 4 green onions, thinly chopped
  • ½ cup light Kraft mayo
  • ½ cup non fat plain or Greek yogurt 
  • 1 Tbsp apple cider vinegar or white vinegar 
  • 1 tsp Dijon mustard
  • 1-2 Tbsp unsweetened almond or skim milk (to thin out the dressing)
  • salt and pepper to taste

Optional Garnish

  • Reduced fat or fat free cheddar cheese
  • Chopped bacon
  • Chopped chives
  • Chopped green onions

Instructions

    1. Wash and dice potatoes into bite size pieces. 
    2. Place the potatoes in a large pot, cover with water and cook until potatoes are tender.  Note: The cooking time will vary depending on the size of the potatoes. 
    3. Drain water and rinse the potatoes under cold water. The cold water will stop them from cooking.
    4. Meanwhile, in a medium size mixing bowl combine, Light mayo, non fat yogurt, apple cider vinegar or white vinegar, Dijon mustard, unsweetened almond or skim milk, salt and pepper in a bowl. Whisk until well combined. Add additional milk to thin, if necessary.
    5. In a large serving bowl combine, cooked potatoes, hard boiled chopped eggs, chopped bacon, and green onion.
    6. Season with salt and black pepper. Mix until well combined. 
    7. Add the dressing and mix again until well combined.
    8. Cover and refrigerate for at least 2 hours or until ready to serve.
      Garnish with cheddar cheese, more bacon, scallions, and chives, if desired. 
    9. Store leftovers in the fridge for 3-5 days in an airtight container or ziplock bag. We do not recommend freezing potato salad since it contains eggs, light mayo, and Greek and these ingredients are temperature sensitive ingredients.

    Makes 8 ( 3/4 cup) servings

    2-6 PersonalPoints™ per serving* does not include optional garnish

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN: 6 smartpoints per serving BLUE: 5 smartpoints per serving PURPLE: 2 smartpoints per serving

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 265Total Fat: 9gSaturated Fat: 2gCholesterol: 103mgSodium: 242mgCarbohydrates: 36gNet Carbohydrates: 33gFiber: 3gSugar: 2gProtein: 10g
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