Ingredients / Equipment:

6-8 medium potatoes, cut into 1 inch wedges

5 strips of bacon, diced small

5 green onions, chopped

2 stalks of celery, chopped

1/4 cup blue cheese

1.5 cups full fat Greek yogurt

1 garlic clove, minced

1 TBSP dijon mustard

2 TBSP red wine vinegar

2 TBSP EVOO

2 TSP dill, chopped

Salt and pepper

1 large mixing bowl

1 non-stick pan

1 foil lined baking sheet

Instructions:

Preheat your oven to 375.

Wash and cut your potatoes. We like to leave the skin on to give the potato salad some texture and a rustic look. Coat potatoes in your EVOO. Bake for about 30-40 minutes, until tender. Remove from oven and let cool.

Cook your bacon until its a little darker then your usual, golden brown. this will help give it a little bit of crunch when mixed with other ingredients. Remove from pan and let cool.

In your mixing bowl, combine cold ingredients: green onions, celery, garlic, Greek yogurt, dijon, red wine vinegar and dill. Stir ingredients until well combined and season with salt and pepper.

Once your warm ingredients have cooled, add the potatoes and bacon to your mixing bowl and stir until combined. Don’t be afraid to put some strength into it and mash some of the potatoes too! When all are combined, season again with salt and pepper. Finally, slowly mix in your blue cheese. We like to do this step last so that the blue cheese stays in some good sized chunks!

Refrigerate for one hour and enjoy!

Notes:

This potato salad is even better 1 or 2 days later when all of the flavors meld together!

You can totally use mayo if you’d like, we just went for full Greek yogurt this time.

This recipe would also be great with different cheeses!

We also did a version with sweet potatoes because of my husband’s food sensitivity and it was DIVINE! We even had enough to share with our neighbors!