Quick and Healthy Baked Potato Salad This potato salad has a light yogurt dressing.
1-1/2 pounds DOLE® Red Potatoes, scrubbed,
1 cup nonfat plain yogurt,
1/2 cup reduced-fat Cheddar cheese, shredded,
1/3 cup finely chopped red onion,
1/4 cup green onions, finely chopped (optional),
3 tablespoons red bacon bits,
2 tablespoons fresh parsley, chopped,
salt and ground black pepper, to taste,
Step 1: Place whole potatoes (do not poke) into microwave safe dish; cover. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on HIGH for 10 to 15 minutes depending on wattage of microwave or until potatoes are tender when poked when with a fork. Use oven mitts to remove dish from microwave; carefully remove cover; cool. Cut potatoes into bite-size pieces.
Step 2: Combine cooled potatoes, yogurt, cheese, onions, bacon, parsley salt and pepper, to taste; chill several hours.