Ingredients
Scale
- 2 pounds russet potatoes, washed
- 1 tablespoon olive oil
- ½ cup mayonnaise
- ⅓ cup greek yogurt, i used 10% fat
- 1½ tablespoons apple cider vinegar
- salt and freshly ground black pepper, to taste
- 6 ounces prosciutto or bacon, cooked to a crisp and crumbled
- ½ cup spring onions, sliced
- ½ cup shredded cheddar cheese
Instructions
- Preheat your oven to 400ºF and pull out a baking dish.
- Wash the potatoes and pat them dry. Transfer the potatoes to the baking dish, pierce them a few times with a fork, and drizzle them with olive oil. Bake for 1 hour, flipping halfway through, until fork-tender.
- Heat a bit of oil in a skillet. Add the prosciutto or bacon and cook until crispy. Crumble it and set it aside.
- Once the potatoes are baked, set them aside to cool slightly for peeling. Peel the potatoes and cut them into 1-inch cubes. Toss the warm potatoes with apple cider vinegar, and season with salt and pepper to taste. Set the potatoes aside.
- In a bowl, combine mayonnaise and Greek yogurt. Season with a pinch of salt and pepper and stir to mix. Add the potatoes on top of the dressing, along with spring onions, bacon or prosciutto, and cheddar cheese. Stir gently until well combined.
- Chill the salad for 1 hour before serving.
Notes
Feel free to customize with additional toppings like chives or sour cream.
This salad can be made a day ahead for easier meal prep.
For a lighter version, reduce the mayonnaise and use more Greek yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 322
- Sugar: 2g
- Sodium: 724mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 36mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.