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DYP® Bacon Salad

DYP Bacon Salad


2 pounds DYP’s®, cut in quarters
1/2 pound Bacon, cooked and crumbled
6 Green Onions, chopped
2 Celery ribs, finely chopped
5 diced Fire Roasted Sweet Red Bell Peppers, drained
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Mayonnaise
1/2 cup Greek Yogurt


Cook potatoes in boiling water to cover in a medium saucepan over medium heat 6-10 minutes or until tender. Drain and let cool slightly.

Place potatoes in a large bowl. Add bacon, chopped green onions, celery and piquillo peppers. Stir together salt pepper, mayonnaise and Greek yogurt until blended. Pour over potato mixture, tossing gently to coat.

Cover and chill at least 1 hour. Sprinkle lightly with paprika before serving.

Servings: 6 to 8