Creamy Red Potato Salad
This creamy red potato salad recipe with a lightened-up dressing is a simple, summery side dish packed with avocado, eggs, and crispy turkey bacon!
Servings: 16 servings
Ingredients
For the Salad
- 3 pounds small red potatoes washed and scrubbed
- 4 slices turkey bacon or regular bacon cooked to a desired crispness and crumbled
- 4 hard-boiled eggs finely diced
- 1 avocado finely diced
- 4 green onions thinly sliced
For the Dressing
- ¾ cup mayonnaise
- ½ cup plain yogurt
- 2 tablespoons fresh lemon juice
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
- 1 tablespoon crumbled bacon for garnish
Instructions
- Boil the potatoes. Put the potatoes in a medium saucepan and cover with cold water. Salt the water and bring to a boil over medium heat. Cook the potatoes for 15 to 20 minutes, or until tender.
- Prep the potatoes. Drain and put the potatoes under cold running water for a few minutes, or until cooled off. Cut the potatoes into quarters and place them in a large salad bowl.
- Assemble. Add crumbled bacon, diced eggs, diced avocado, and sliced green onions to the bowl and set aside.
- Make the dressing. In a small mixing bowl, combine Hellmann's Dressing & Sandwich Spread, yogurt, lemon juice, salt, and pepper. Mix until thoroughly combined.
- Combine. Gently mix and stir the dressing into the previously prepared salad. Cover and chill for at least 2 hours.
- Serve! Garnish with chopped parsley and crumbled bacon and serve.
Nutrition
Calories: 126kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 194mg | Potassium: 514mg | Fiber: 3g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 1mg
