Southern Style Potato Salad
Roasted Potated amp up the flavor and leaving the skins on, amps up the nutrients.
Servings: 6
Ingredients
- 4 Lbs. Russet Potatoes
- 2-3 Stalks Celery, chopped fine
- 1/2 Lb. Bacon, cooked and chopped
- 2 Tbs. Chopped Fresh Italian Parsely
- 1 Tb. Chopped Fresh Oregano, or other fresh herb
- 1/2 Cup Nonfat Plain Greek Yogurt
- 1/2 Cup Light Mayonnaise
- 1 tsp. Dijon Mustard
- 1 Tbs. Sweet Pickle Relish
- 1 Tbs. Onion Powder
- 2 tsp. Kosher Salt, more as needed
- 1 tsp. Fresh Ground Pepper, more as needed
Instructions
- Preheat oven to 425°.Wash, dry and pierce potatoes.Place on a baking sheet and bake about 40 minutes until cooked through but not overly soft.Let cool until you can handle them. Do not peel, but cut into bite-sized cubes.Cook bacon and chop. I like it really crisp.
- Toss the potatoes, bacon and chopped herbs in a large bowl.In a separate small bowl make the dressing. I actually double the dressing recipe. You want the salad to sit overnight and then add more dressing as needed. You'll be surprised how much the potatoes absorb.Whisk together yogurt, mayo, pickle relish, onion powder, salt & pepper. Taste and adjust seasoning.Toss potato mix with the dressing and like I said above, let sit in refrigerator overnight, at least a few hours.Tast and add more dressing if needed and add salt & pepper if needed.