Ingredients
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3 lbs red potatoes
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2/3 cup mayonnaise (I use Veganaise)
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2/3 cup plain yogurt (or sour cream)
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2 tablespoons Dijon mustard (or spicy brown)
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2 tablespoons cider vinegar
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4 ounces blue cheese, crumbled
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2/3 cup celery, chopped small
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2/3 cup diced onion (red or white)
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5 garlic cloves, pressed
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1 tablespoon fresh dill, minced
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6 -8 pieces turkey bacon, fried crisp and crumbled (pig bacon works great too)
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3 green onions, with tops, thinly sliced
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1/2 teaspoon fresh coarse ground black pepper
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2 medium dill pickles, finely diced
Instructions
- Boil potatoes until tender; drain and cool for comfortable handling.
- Cut into 1 inch pieces, leave skin on.
- Transfer to large bowl, add ice to chill.
- In separate bowl, combine remaining ingredients except green onions and mix well.
- Drain chilled potatoes, add dressing and mix thoroughly.
- Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
- Before serving, mix one final time and sprinkle green onion on top for garnish.