Creamy Bacon Dill Potato Salad

Ingredients

• 2 pounds Yukon Gold potatoes, washed and diced
• 6 slices thick-cut bacon, cooked and chopped
• 1/2 cup red onion, finely diced
• 1 cup celery, diced
• 1 cup Greek yogurt (or sour cream)
• 2 tablespoons mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper to taste

Instructions

1. Cook the Potatoes: In a large pot, add the diced Yukon Gold potatoes and cover them with salted water. Bring to a boil over medium-high heat. Cook for 15-20 minutes until fork-tender. Drain and cool for about 15 minutes.
2. Prepare the Bacon: Fry bacon in a skillet over medium heat until crispy, about 6-8 minutes. Remove, drain on paper towels, and chop into small pieces.
3. Mix the Dressing: In a bowl, combine Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, fresh dill, salt, and pepper. Whisk until smooth.
4. Combine Ingredients: Add cooled potatoes to the dressing. Fold in red onion, celery, and bacon until coated.
5. Chill and Serve: Cover and chill in the refrigerator for at least 1 hour. Stir gently before serving.

Nutrition