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–+ servings
Loaded Potato Salad in a serving bowl

Loaded Potato Salad

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This Loaded Potato Salad is loaded with cheddar, bacon, and ranch flavor, perfect for an everyday side or to bring to a cookout!
Course Side Dish
Cuisine American
Keyword Bacon, Cookout, Ranch Potato Salad, Summer Recipe, Weight Watchers, WW Recipes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 (1 cup) servings
Author Emily Bites

Ingredients

  • 3 lbs russet potatoes cut into 1” cubes
  • 8 slices center cut bacon (I use Oscar Mayer)
  • 1 cup plain nonfat Greek yogurt
  • ⅓ cup light mayonnaise (I use Hellmann’s)
  • ⅓ cup light sour cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dry ranch seasoning (I use Hidden Valley Ranch Salad Dressing and Seasoning mix)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 oz shredded 2% milk sharp cheddar cheese
  • 2 tablespoons sliced chives

Instructions

  • Place the potato chunks in a dutch oven or soup pot and add water until it fills to about an inch over the tops of the potatoes. Add a few sprinkles of salt, cover the pot, and place on a burner over high heat until boiling. As soon as the water starts boiling, uncover and reduce the heat to a simmer. Continue to cook uncovered for 10-14 minutes until *just* fork-tender. Check a potato with a fork at 10 minutes to check tenderness!
  • Drain the potatoes into a colander. Transfer the drained potatoes to a large bowl full of ice water to stop them from continuing to cook, and allow them to cool for 5-10 minutes. Drain the potatoes again and transfer back into the empty mixing bowl. Refrigerate until needed.
  • While the potatoes are cooling, cook the bacon to crisp according to package instructions (I always bake mine at 400 degrees for 13-15 minutes), and then set on paper towels to drain any excess grease. Chop the bacon and set aside.
  • In a mixing bowl, combine the Greek yogurt, mayonnaise, sour cream, vinegar, ranch seasoning, salt, and pepper and stir until well combined.
  • When the potatoes are cool and dry, add the bacon, shredded cheddar, chives, and dressing (I reserved a bit of bacon, cheese, and chives for topping) and then stir together to fully coat and combine. Taste and add salt and pepper if desired. Serve immediately or refrigerate until using.

Notes

To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per (1 cup) serving: 4* (SP calculated using the recipe builder in the WW app)
*or 8 Points if following the diabetic WW plan
Nutrition Information per (1 cup) serving:
261 calories, 34 g carbs, 2 g sugars, 9 g fat, 3 g saturated fat, 13 g protein, 2 g fiber, 420 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
7 per (1 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)
Adapted from The Kitchen Girl and Carlsbad Cravings