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Salad
6 - 8 servings
1 hour 5 minutes
10 minutes
Melissa's Corporate Chefs
2 pounds DYP’s®, cut into 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
Paprika
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 peppers. Stir together salt, black 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.
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