| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 236 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 69 mg |
| Sodium | 421 mg |
Reviews
Unfortunately, I really didn’t care for this. I wanted to like it because there was no mayo and it had higher protein from the yogurt, but I found it flavorless and just not good. It was also missing texture.
Other reviewers said they did not notice the yogurt taste but I found it very pronounced. I followed the directions exactly as written and only added extra salt and celery for flavor and texture.
Other reviewers said they did not notice the yogurt taste but I found it very pronounced. I followed the directions exactly as written and only added extra salt and celery for flavor and texture.
I made it for a Memorial Day BBQ and no one ate it 🙁
I made this yesterday. I really liked it. I will cut down on Red wine vinegar only cause my husband doesn’t like vinegar taste . How ever I loved it
This potato salad was amazingly delicious. It will be the new go to recipe for our family gatherings.
Has become our family’s go to potato salad!! Yummy!!!
This is my go to potato salad! I use mayo sometimes if I don’t have greek yogurt and it works. Everyone loves this salad!
This recipe is fabulous! I saw it on The Kitchen also and couldn’t wait to make it. Hubby and our 11 year old twins absolutely loved it. Thanks for another great recipe Mr. & Mrs. Tila! It truly is EPIC!
My wife and I saw this on The Kitchen and I made it that day, delicious!!!! Flash forward about 16 months and I have made it at lest once every other month since. It’s easily one of our top 5 side dishes and is especially good with Nashville Chicken burgers off the Blackstone, next to a camp fire at our favorite lakeside camp site.
Delicious. Even better the next day!
I thought the potato salad was good, my husband thought it was bland. I did leave out the red onion (not a fan of onions potato salad). Next time I think I would use more mustard. A nice change from regular potato salad.
Made this today and I it is one everyone will love. I cut the sugar in half though as I’m not a fan of sweet dressings. It turned out just right. Great flavor and texture. A keeper.