Quick and Healthy Baked Potato Salad

1½ pounds red potatoes (see note) 1 cup nonfat plain yogurt#8531; cup minced red onion #189; cup shredded reduced-fat cheddar cheese#188; cup snipped fresh chives3 tablespoons real bacon bits or pieces#188; teaspoon sea saltFreshly ground pepper to tasteChopped fresh parsleyPlace whole potatoes (do not poke) into microwave-safe dish. Cover dish. (If covering dish with plastic wrap, poke small hole in plastic). Microwave on high for 10 to 12 minutes depending on strength of microwave. Use oven mitts to remove dish from microwave; carefully remove cover from dish due to steam build-up and let cool.Cut potatoes into bite-size pieces and place in a large bowl with remaining ingredients; stir well to mix. This salad may be served right away, but is best if refrigerated for at least one hour to allow flavors to blend.Serves four.Cook's note: Russets, yellow or white potatoes can be substituted.@Recipe nutrition:Nutrition values per serving (with skins): 240 calories:, 4 g fat (2 g saturated) 41 g carbohydrates, 3 g fiber, 11 g protein, 0 cholesterol, 620 mg sodium.United States Potato Board