Weight Watchers Friendly Loaded Potato Salad – Only 2 Points Per Serving
This Skinny Loaded Potato Salad is a lighter, protein-packed twist on the classic BBQ favorite. It’s made with non-fat Greek yogurt and light mayo instead of heavy dressing, then mixed with potatoes, crispy bacon, eggs, and green onions.
It’s creamy, flavorful, and the perfect side dish for BBQs, picnics, potlucks, or holiday gatherings.
Ingredients
- 3 lbs red potatoes, diced
- 4 hard-boiled eggs, chopped
- 5 slices center-cut bacon, cooked and chopped
- 4 green onions, thinly chopped
Dressing
- ½ cup light mayo
- ½ cup non-fat plain Greek yogurt
- 1 Tbsp apple cider vinegar (or white vinegar)
- 1 tsp Dijon mustard
- 1–2 Tbsp unsweetened almond milk or skim milk
- Salt and black pepper to taste
Optional Garnish
- Reduced-fat or fat-free cheddar cheese
- Extra chopped bacon
- Chopped chives
- Extra green onions
Instructions
- Wash and dice the red potatoes into bite-size pieces (no need to peel).
- Place potatoes in a large pot and cover with water.
Cook until fork-tender. - Drain and rinse potatoes under cold water to stop the cooking process.
- In a medium bowl whisk together:
- light mayo
- Greek yogurt
- vinegar
- Dijon mustard
- almond milk
- salt and pepper
Mix until smooth. Add more milk if you want a thinner dressing.
- In a large bowl combine:
- cooked potatoes
- chopped eggs
- bacon
- green onions
- Pour the dressing over the mixture and gently stir until everything is coated.
- Cover and refrigerate for at least 2 hours before serving.
- Garnish with cheese, bacon, chives, or green onions if desired.
⏱ Prep Time: 10 minutes
🍳 Cook Time: 15 minutes
❄️ Chill Time: 2 hours
🍽 Servings: 8 (¾ cup each)
⭐ Weight Watchers: 2 Points per serving (without optional garnish)
Storage
- Store in the refrigerator for 3–5 days in an airtight container.
- Freezing is not recommended because of the eggs and dairy ingredients.
