Baked Potato Salad

a lighter version of a southern side fave!
Print Rate
Course: Salad, Side Dish
Prep Time: 15 minutes
Servings: 14 servings
Calories: 127kcal
Perfect Fit Nutrition


  • 2 lb baby red potatoes, diced about 1-1.5 inches thick
  • 1 cup nonfat Greek yogurt
  • 1/4 cup mayonnaise
  • 1 packet ranch dressing seasoning mix
  • 6 slices bacon, cooked
  • 2 onions green onions, diced
  • 3/4 cup cheddar cheese, reduced fat
  • to taste salt and pepper


  • Cut red potatoes and place into a pot. Fill the pot with water until potatoes are covered.
  • Bring water to a boil. Once you have reached a boil, cook for 10 minutes or until potatoes are fork tender.
  • Drain water off potatoes and allow them to cool (placing them in an ice bath can help).
  • Once potatoes are completely cooled, mix yogurt, mayo, and ranch packet.
  • Fold in potatoes. Add bacon, crumbled, diced green onions and cheddar cheese. Season with additional salt and pepper or other spices as desired.
  • Chill in the refrigerator until ready to serve. Best served within 24 hours. 


Makes ~7 cups making a serving 1/2 cup. 
*If you'd prefer light sour cream here in place of the greek yogurt, the nutrition would be 138 calories, 7g fat, 5g protein and 14g carb for 1/2 cup serving. 


Serving: 0.5cup | Calories: 127kcal | Carbohydrates: 14g | Protein: 5g | Fat: 5g