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Special Potato Salad

By: Page Alexander

"Vinegar and yogurt give this salad a refreshing tang that's unlike typical potato salads with heavy creamy dressings. My family loves the crispness of the onion and celery and the heartiness that comes from the eggs and crumbled bacon. -Page Alexander, Baldwin City, Kansas"

Rate/Review | Read Reviews (9)

Prep Time:
50 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 1/2 pounds red potatoes
2 tablespoons red wine vinegar
1 tablespoon olive or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup plain yogurt
1/4 cup sour cream
1 teaspoon garlic salt
3/4 cup chopped red onion
1/2 cup diced celery
4 bacon strips, cooked and crumbled
2 hard-cooked eggs, chopped

Directions

In a saucepan, cook potatoes in boiling salted water until tender. Meanwhile, in a large bowl, combine vinegar, oil, mustard, basil, pepper and salt; mix well. Drain potatoes; cut into 1-inch chunks and add to vinegar and oil mixture while still warm. Toss to coat; cool completely. In another bowl, combine yogurt, sour cream and garlic salt. Add onion, celery, bacon and eggs; mix well. Add to potato mixture; toss gently. Cover and chill for several hours.