It’s BBQ season and you know what that means — salads of all types. I’m not wild about macaroni salad or pre-dressed asian salad. I’m not even that crazy for potato salad. Usually it’s heavy with mayonnaise and overcooked eggs. But substitute Fage fat free plain yogurt for most of the mayo and you’ve got something worth adding to your paper plate.
Serves a lot
3 lbs. thin-skinned purple potatoes, roughly cubed
6 slices of bacon
3 Tbs. capers
3/4 cup Fage fat free plain yogurt (or any plain Greek yogurt)
1/4 cup light mayonnaise
1 Tbs. dijon
1 Tbs. apple cider vinegar
juice of 1/2 lemon (optional)
salt and pepper to taste
Place the cubed potatoes in a large pot and fill with water an inch above the potatoes. Add some salt, cover and bring to a boil. Boil for 8 minutes, or until potatoes are tender but not mushy. Drain and place in a large serving bowl. Cover with a clean kitchen towel for 30 minutes or so.
Meanwhile, chop up the bacon into little bits and fry until brown and crispy. Let drain on a paper towel.
Add all of the ingredients to the potatoes. Salt and pepper to taste.