Quick and easy baked potato salad

Baked potato wedges
Recipe credit

Meeting Your MyPlate Goals on a Budget Toolkit by MyPlate National Strategic Partners

About this recipe

Serving size
1/4 of the recipe
Time to make
10 minutes; Preparation Time: 15 minutes


  • 1 1/2 pounds red potatoes
  • 1 cup non-fat plain yogurt
  • 1/3 cup minced onion
  • 1/2 cup shredded reduced fat cheddar cheese
  • 4 tablespoons snipped fresh chives
  • 3 tablespoons real bacon bits or pieces
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • chopped fresh parsley (optional)


  1. Place whole potatoes (do not poke) into microwave-safe dish.
  2. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic).
  3. Microwave on high for 10 to 12 minutes depending on strength of microwave.
  4. Use oven mitts or a towel to remove dish from microwave; carefully remove cover from dish due to steam build up and let cool.
  5. Cut potatoes into bite-sized pieces and place in a large bowel with remaining ingredients; stir and mix well.

Tips and variations

  • This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.

Nutritional info

Total fat
4 g
Saturated fat
2 g
13 mg
360 mg
Total carbohydrates
34 g
Dietary fiber
3 g
11 g
Total sugar
6 g