My Classic Potato Salad

This potato salad is chunky, porky with a kick.

So I wanted to do a twist on the “classic” potato salad. It obviously is a winner by itself but I think you might find yourself liking this one for your next side dish for a BBQ or get-together with family and/or friends.

Recipe Below:

Servings: 8

Time cook: 3 hours

Ingredients

• 5 yukon gold potatoes

• 3/4 cup of mayo

• 3 tablespoons of yellow mustard

• 2 tablespoons of white vinegar

• 3 celery rigs, chopped

• 2 tablespoon of greek yogurt

• 2-3 tablespoon of dill relish

• Crystal hot sauce, few dashes in the potato salad, few dashes to garnish

• 4 slices of bacon, 2 to garnish two in the salad

• A dash of tarragon

• 1 teaspoon of garlic powder

• 3 sprigs of green onion

• 1/2 lemon squeezed

• 5 boiled eggs, 3 sliced and 2 chopped

• 1 teaspoon of paprika, to garnish

Directions: to start you need to boil the potatoes. Put potatoes in boiling water and boil on medium high heat for about 30 minutes. If the fork isn’t going through the potato, cook for another 5 minutes and so on till potatoes are cooked. While the potatoes are cooking this would be a good time to cook your bacon and eggs.

While everything is on and in the oven cooking, get a large mixing bowl and add the chopped celery and green onion. In a small dish, mix the vinegar, mayo, mustard and greek yogurt together.

Once the bacon, potatoes and eggs are done, let them cool and set aside. It is important to let the potatoes chill before you cut them. I like them to be about a little over an inch thick. Add all the chopped potatoes , a few of the chopped eggs, the hot sauce into the mixing bowl. Add the seasonings and then the sauce. Gently toss. Once this is mixed put in fridge for at least 2 hours, before serving add in the bacon and gently mix.

Once the potato salad is ready, put into your serving dish. Add the sliced eggs on top, bacon then followed by the few dashes of hot sauce and paprika. Enjoy!