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

Greek Yogurt Mustard Potato Salad

Ingredients:

*6 to 8 medium Yukon Gold Potatoes, scrubbed, medium to large Diced- leave skins on

*1 can medium Black Olives, drained and sliced

*1 and 1/2 cups Plain Greek Yogurt

*1/4 cup Olive Oil Mayonnaise 

*3 tablespoons Yellow Mustard

*1 teaspoon Onion Powder

*1 teaspoon Granulated Garlic

*2 tablespoons Dried Minced Onion Flakes

*Sea Salt and Fresh Ground Pepper, to taste

*1 teaspoon Sugar

*Parsley, garnish

Directions:

In a stock pot bring water to a boil and parboil the potatoes and then drain off the water. (I like potatoes slightly firm)

On a foil lined baking sheet place the diced par boiled potatoes and drizzle with oil, toss together and add the salt and pepper.  

Bake on 400*F.  for 10 minutes or until slightly tender.  Remove from oven and allow them to cool.

Mustard Dressing:

Add to a mixing bowl:  Yogurt, mayonnaise, mustard, onion powder, granulated garlic, minced onions, sugar, salt and pepper.  Mix until combined refrigerate for 15 minutes.  

Meanwhile slice olives and add them to the cooled potatoes and then add the dressing.  Stir until potatoes and olives are coated with dressing. Refrigerate until ready to serve.

Enjoy!

Lindy