Dante’s Loaded Potato Salad

Dante’s Loaded Potato Salad

Want to make the perfect potato salad? This recipe for Dante’s Loaded Potato Salad makes for the perfect side dish to any backyard BBQ.

During the summer, I like to include a lot of picnic and BBQ meals into my weekly summer meal plans. Potato salad is one that I make quite often, and it’s one of our son’s favorite recipes. The whole family loves potato salad but they are not very fond of mayonnaise.

Since I started making my own Greek Yogurt, I was inspired to create this version of our son’s favorite potato salad for our 4th of July BBQ. Instead of using bacon, I added ham (lower in calories and healthier choice) and for a little bit of a tangy kick some ranch dressing.

Dante’s Loaded Potato Salad


  • 2 pounds potatoes
  • 3 celery stalks, chopped
  • small red onion, chopped
  • 3/4 cup dill pickle, chopped
  • 1 cup honey ham, chopped
  • 1 cup Cheddar cheese, shredded
  • 1 Tablespoon cumin
  • teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 cup Greek yogurt
  • 1/4 cup Ranch dressing
  • 2 eggs, hardboiled, peeled and chopped
  • Salt and Pepper to taste
  • Garnish with chopped parsley or chopped chives (optional)


  1. In a large pot of salted water, boil the potatoes until tender (approximately 15 minutes.) Drain and cool.
  2. In a large mixing bowl combine the cooled potatoes, the ham, celey, pickle, red onion, Greek yogurt, and cheese. Stir gently to combine. Add in seasonings. Season generously with salt and pepper.
  3.  Chill before serving.


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