Ingredients
Scale
- 2 lbs Russet potatoes
- 1 cup Greek yogurt
- 1 cup sour cream
- 1 cup sharp cheddar cheese, grated
- ½ cup green onions, chopped
- ½ cup turkey bacon bits (optional)
- Salt and pepper to taste
- Fresh herbs (parsley or dill) for garnish, optional
Instructions
- Wash the potatoes thoroughly. Peel if desired and cut into equal chunks.
- Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain and allow to cool.
- In a bowl, combine Greek yogurt, sour cream, salt, pepper, and half of the green onions; mix until smooth.
- Cube the cooled potatoes and gently fold them into the dressing along with cheese and turkey bacon bits (if using).
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added flavor, consider incorporating diced bell peppers or jalapeños.
- Adjust seasoning according to taste; don’t hesitate to experiment!
- This salad stores well in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg