Loaded Baked Potato Salad

My brother-in-law claims to hate sour cream. I wanted to be able to tell him there wasn’t any in this potato salad I created for my sister’s birthday celebration, a picnic of sorts. So just in case he asked, I used French onion dip, something he enjoys. Yes, it is sour cream-based. Don’t tell him.

I also used plain nonfat Greek yogurt and light mayonnaise in the lightened dressing. I was very happy with the onion flavor the dip gave it, and the whole gang seemed to enjoy it.

No one asked about the dressing; perhaps they were distracted by the bacon. So I volunteered that it had French onion dip in it. I couldn’t resist.

Use the larger amounts of dressing ingredients in the dressing if the potatoes are larger or you like potato salad on the moist side.

Loaded Baked Potato Salad

1 1/2 pounds bacon, cooked till crisp, blotted on paper towels and crumbled*

6 to 8 medium russet potatoes, baked, skins removed and flesh chopped in bite-size pieces

1/2 to 3/4 cup French onion dip

1/2 to 3/4 cup plain Greek yogurt, nonfat

1/2 to 3/4 cup light or reduced-fat mayonnaise

2 cups shredded Cheddar, mild or sharp (reduced fat is fine)

2 to 3 tbsp. fresh thyme leaves

Whisk together the onion dip, yogurt and mayo in medium bowl.

Place chopped potatoes in large bowl. Add bacon, cheese and thyme, reserving 1/4 cup bacon and 1/4 cup cheese for garnish. Gently fold in most of dressing, mixing well but taking care not to smash the potato. Add rest of dressing if salad seems dry, or save to stir into leftovers (Some dressing will be absorbed overnight). Taste and add salt and pepper as desired. Chill till about a half-hour before dining. Garnish with the reserved bacon and cheese and serve.

*I prefer applewood smoked bacon here and in almost every other use.