Quick and Easy Baked Potato Salad

July brings warmer weather and more outdoor fun – This recipe is quick, healthy and a welcome addition to any picnic or barbeque.

Makes: 4 servings


1 1/2 pounds red potatoes

1 cup nonfat plain yogurt

1/3 cup minced onion

1/2 cup shredded reduced fat cheddar cheese

4 tablespoons snipped fresh chives

3 tablespoons real bacon bits or pieces

1/4 teaspoon salt

Freshly ground pepper to taste

Chopped fresh parsley (optional)


  1. Place whole potatoes into microwave-safe dish. Make two deep incisions on each side of every potato.
  2. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic.)
  3. Microwave on high for 10 to 12 minutes depending on strength of microwave.
  4. Use oven mitts or a towel to remove dish from microwave; carefully remove cover from dish due to steam build up and let cool.
  5. Cut potatoes into bite-sized pieces and place in a large bowl with remaining ingredients; stir and mix well.

Nutrition information

Total calories: 200

Total fat: 4g

Protein: 11g

Carbohydrates: 34g

Dietary fiber: 3g

Saturated fat: 2g

Sodium: 360mg


Related Reading