Bacon Potato Salad

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  • 3 lbs. russet potatoes, cut into small bite size pieces
  • 4 hard boiled eggs, peeled, chopped
  • 2 celery ribs, finely chopped
  • 6 green onions, chopped
  • 1/2 pound bacon, cooked and crumbled
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt or sour cream
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon paprika
  • Salt and Pepper, to taste

Place potatoes in a large pot. Cover with cool water. Cover; bring up to a boil. Reduce to medium heat, cook for 15 to 18 minutes or until tender. Drain and let cool slightly.

In a large serving bowl, gently mix together the potatoes and the next 7 ingredients through Dijon mustard with salt and pepper. Garnish with paprika. Cover and chill at least 1 hour.

Note: Peel potatoes if you prefer without the skins.

Sponsor: Dan's Market