I had pork bacon that needed to be cooked, but Greg ate one slice and that left me with just four to crumble into my big bowl of potato salad. Other than that, I felt pretty good about the dish from a nutritional standpoint. Plus I thought my version was really tasty. I am pretty sure I went past having seconds to one last spoonful to make it thirds! Thanks for the potatoes, neighbor!
|right, so I forgot to take a picture when it was a nice abundant bowl|
Baked Potato Salad
4 medium or 4 large russet potatoes, baked
5 or 6 slices bacon, cooked crisp, drained on towels and crumbled
bunch scallions, washed trimmed sliced thin (white and lower green parts)
1/2 C nonfat Greek yogurt
1/3 C lowfat sour cream
2 T olive oil
2 T red wine vinegar
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 C shredded sharp cheddar cheese
When cool, cube the baked potatoes into bite-size pieces and add to a serving bowl. Crumble in the bacon and toss on the scallions. In a measuring cup measure and stir together the yogurt, sour cream, olive oil, red wine vinegar, paprika, salt and pepper. Fold into potatoes in serving bowl. Add shredded cheese to your liking. Taste for salt and pepper. Keep cold until serving.