Bacon and Egg Potato Salad

This recipe uses Greek yogurt and mustard as the dressing for a tangy potato salad Dovetailing Tip: Cook 4 additional slices of bacon to use day 5 in Buffalo Chicken Salad.

Prep time:
Cook time:
Serving size: 6
Calories per serving: 160

1 1/2 pounds fingerling potatoes
1 1/4 teaspoons kosher salt
1/2 pound slab bacon, small dice
2 tablespoons red wine vinegar
3/4 cup greek yogurt
3 tablespoons whole grain mustard
6 scallions, thinly sliced on the bias
1 small red onion, small dice
1 tablespoon granulated sugar
1/4 teaspoon freshly cracked black pepper
2 large hard-boiled eggs, chopped

Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes.

Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.

In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.


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