Creamy Easy Potato Salad with Bacon
Ingredients
The salad
-
3.5–4
lbs
yukon potatoes, cut into ¼” thick cubes
-
5
hard boiled eggs, sliced or diced
-
5
strips
bacon, diced
-
⅓
cup
chives, diced
The creamy mustard sauce
-
2
tablespoons
fresh thyme, diced
-
½
cup
stone ground mustard
-
½
cup
dijon mustard
-
⅓
cup
plain greek yogurt
-
2
tablespoons
lemon juice
-
2
tablespoons
honey
-
to taste
salt & pepper
Instructions
- Cook the diced bacon in a skillet over medium-high heat until crispy, then set aside on paper towels.
- Place diced potatoes in a large pot, cover with water, and bring to a boil.
- Cook the potatoes for 10-15 minutes until fork tender, then drain and let sit.
- In a small bowl, whisk together stone ground mustard, dijon mustard, greek yogurt, lemon juice, thyme, honey, salt, and pepper until smooth.
- In a large bowl, combine the potatoes, hard boiled eggs, bacon, chives, and creamy mustard sauce.
- Gently toss the potato salad until everything is well coated with the sauce.
- Serve the potato salad.
Nutrition Facts (estimated)
Servings
20
Calories
103
Total fat
2g
Total carbohydrates
20g
Total protein
4g
Sodium
106mg
Cholesterol
55mg
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