Quick and Easy Baked Potato Salad
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Ingredients
- 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)
Instructions
- Place whole potatoes (do not poke holes) into microwave-safe dish.
- Cover dish. (If covering dish with plastic wrap, poke small holes in plastic.)
- Microwave on high for 10 to 12 minutes depending on strength of microwave.
- Use oven mitts or a towel to remove dish from microwave. Carefully remove cover from dish due to steam build up and let cool.
- Cut potatoes into bite-sized pieces and place in a large bowel with remaining ingredients. Stir and mix well.
Nutrition
| Calories | 200 |
|---|---|
| Protein | 11 g |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Cholesterol | 13 mg |
| Sodium | 360 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit