Recipes

[Starpolisher]

I made this last night and it was delicious! I adjusted the yogurt to 1 cup and 1/2 cup mayo. I found it to be to dry with the original measurements. We had it with Bar-B-Q baby back ribs and Kale. I will make this again!

4-5 large Russet potatoes(I used 6 large red potatoes and left some of the skin on)1/2 cup Greek yogurt

• 1/4 cup mayonnaise
• 1 tsp dijon mustard
• 1/2 cup shredded cheddar cheese
• 1/2 cup green onions, thinly sliced
• 6 strips of bacon, cooked and crumbled
• salt & pepper, to taste

Directions

1. In a small bowl, stir together the mayonaise, Greek yogurt and dijon mustard until evenly combined.
2. Stir in 1/2 of the green onions (1/4 cup), the cheese, salt, and pepper.
3. Let this sit in the fridge to chill while you prepare the potatoes.
4. Wash, peel, and then cut potatoes into bite-sized pieces.
5. Put cut potatoes into a large pot, cover with water, and boil until just fork tender, about 15-20 minutes. Don’t over boil, or potatoes with mush and become loaded mashed potatoes.
6. When potatoes are done, drain, and let cool.
7. Put potatoes in a large bowl and combine with the yogurt mixture.
8. Stir, or fold, in about 3/4 of the crumbled bacon.
9. Top with remaining green onions and crumbled bacon.
10. Serve chilled.