Indulge in a hearty and flavorful twist on a classic side dish with this WW Loaded Baked Potato Salad. Perfect for picnics, barbecues, or as a satisfying lunch option, this salad combines the beloved flavors of loaded baked potatoes with a lighter, WW-friendly twist. Creamy potatoes, crisp bacon, tangy sour cream, and sharp cheddar cheese come together in a dish that’s both comforting and wholesome. Whether you’re following a WW plan or simply looking for a delicious salad option, this recipe promises to satisfy your cravings without compromising on taste.

Ingredients:

For the Salad:

  • 2 lbs Yukon gold potatoes (about 6 medium potatoes), peeled and diced
  • 6 slices turkey bacon, cooked crispy and crumbled
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup plain non-fat Greek yogurt
  • 1/4 cup light mayonnaise
  • 1/2 cup shredded reduced-fat sharp cheddar cheese
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste
  • Optional: chopped fresh chives for garnish

For the Dressing:

  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons plain non-fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper, to taste

Instructions:

  1. Cook the Potatoes:
    • Place diced potatoes in a large pot and cover with cold water.
    • Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10-12 minutes, or until potatoes are fork-tender.
    • Drain potatoes and let them cool to room temperature.
  2. Prepare the Dressing:
    • In a small bowl, whisk together sour cream, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and well combined. Set aside.
  3. Assemble the Salad:
    • In a large mixing bowl, combine cooled diced potatoes, crumbled turkey bacon, reduced-fat sour cream, Greek yogurt, light mayonnaise, shredded cheddar cheese, and sliced green onions.
    • Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated.
    • Season with salt and pepper to taste.
  4. Chill and Serve:
    • Cover the salad and refrigerate for at least 1 hour to allow flavors to meld together.
    • Before serving, garnish with chopped fresh chives if desired.

Indulge in a hearty and flavorful twist on a classic side dish with this WW Loaded Baked Potato Salad. Perfect for picnics, barbecues, or as a satisfying lunch option, this salad combines the beloved flavors of loaded baked potatoes with a lighter, WW-friendly twist. Creamy potatoes, crisp bacon, tangy sour cream, and sharp cheddar cheese come together in a dish that’s both comforting and wholesome. Whether you’re following a WW plan or simply looking for a delicious salad option, this recipe promises to satisfy your cravings without compromising on taste.

Ingredients:

For the Salad:

  • 2 lbs Yukon gold potatoes (about 6 medium potatoes), peeled and diced
  • 6 slices turkey bacon, cooked crispy and crumbled
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup plain non-fat Greek yogurt
  • 1/4 cup light mayonnaise
  • 1/2 cup shredded reduced-fat sharp cheddar cheese
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste
  • Optional: chopped fresh chives for garnish

For the Dressing:

  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons plain non-fat Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper, to taste

Instructions:

  1. Cook the Potatoes:
    • Place diced potatoes in a large pot and cover with cold water.
    • Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 10-12 minutes, or until potatoes are fork-tender.
    • Drain potatoes and let them cool to room temperature.
  2. Prepare the Dressing:
    • In a small bowl, whisk together sour cream, Greek yogurt, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and well combined. Set aside.
  3. Assemble the Salad:
    • In a large mixing bowl, combine cooled diced potatoes, crumbled turkey bacon, reduced-fat sour cream, Greek yogurt, light mayonnaise, shredded cheddar cheese, and sliced green onions.
    • Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated.
    • Season with salt and pepper to taste.
  4. Chill and Serve:
    • Cover the salad and refrigerate for at least 1 hour to allow flavors to meld together.
    • Before serving, garnish with chopped fresh chives if desired.
  1. Nutritional Information:
    • Calories: Approximately 250 kcal per serving
    • Protein: 10g
    • Carbohydrates: 30g
    • Fat: 10g
    • Fiber: 3g
    • Sugar: 4g

SmartPoints (WW): Each serving is approximately 8 SmartPoints.

This WW Loaded Baked Potato Salad is not only delicious but also mindful of your wellness journey. It provides a satisfying balance of flavors and textures, from the creamy potatoes to the savory bacon and tangy dressing, all while keeping your SmartPoints in check. Whether you’re hosting a gathering or preparing a weekday meal, this salad is sure to be a hit with its wholesome ingredients and WW-friendly profile.

Enjoy the comfort of a loaded baked potato in salad form, perfect for those looking to indulge without guilt. Each bite offers a delightful combination of familiar flavors with a healthier twist, making it a versatile addition to any menu. Serve it alongside grilled chicken or enjoy it on its own for a satisfying lunch. Embrace the flavors of a classic with a nod to health and wellness in every serving of this WW Loaded Baked Potato Salad.