Bacon Egg Potato Salad

*6 Yukon Gold Potatoes, washed and cooked and cut into chunks

*10 slices pre-cooked Bacon, warm/cooked according to directions on package, cut into bite size pieces

*3 Eggs, hard boiled, diced and chopped

*5 Green Onions, sliced thin the white part save green part for garnish

*2 tablespoon Red Wine Vinegar

*1 cup Greek Yogurt

*1/4 cup Olive Oil Mayonnaise

*2 tablespoons Dijon Mustard or Spicy Brown Mustard

*1 tablespoon minced Red Onions

*1 tablespoon Sugar

*1 teaspoon Sea Salt or Kosher Salt

*Fresh Ground Black Pepper

*Red Pepper Flakes, to taste

Directions:

In a stock pot bring water to a boil and Par boil the potatoes and then drain off the water. (I like potatoes slightly firm). Allow to cool enough to handle, then remove skins if desired and cut into chunks.

In a large mixing bowl add the potatoes, bacon, eggs, and onions. Set aside.

Dressing:

Add to a mixing bowl: Vinegar, yogurt, mayonnaise, mustard, onion, sugar, salt, pepper and red pepper flakes. Mix until combined refrigerate for 15 minutes.

Add the dressing to the potato mixture and stir until potato mixture is coated with dressing. Refrigerate until ready to serve.

Enjoy!

Lindy