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Pasta & potato salads

Lightened-Up Potato Salad with Bacon
Covering the cooked potatoes with a kitchen towel allows them to steam as they cool, reducing their chance of cracking.
3 lb. baby Yukon Gold potatoes, scrubbed
3 strips bacon (regular-sliced)
1/2 red onion, chopped fine
1/4 cup water
2 Tbsp. white wine vinegar
Salt and pepper
1/2 cup plain nonfat Greek yogurt
3 Tbsp. mayonnaise
3 celery ribs, sliced thin
1/4 cup chopped fresh parsley
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Lightened-Up Potato Salad with Bacon

Lightened-Up Potato Salad with Bacon

Lightened-Up Potato Salad with Bacon
  • Servings:Serves 8 to 10
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Place potatoes in a large pot and add enough cold water to cover by 1"; bring to a boil. Reduce heat to medium-low and simmer until potatoes are just tender, 15 to 20 minutes. Line a baking sheet with a clean kitchen towel. Drain potatoes, then spread out on prepared baking sheet and cover with another kitchen towel.
2. Meanwhile, cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 10 minutes. Transfer bacon to a paper towel-lined plate, reserving drippings in skillet. When bacon is cool enough to handle, crumble or chop into small pieces and set aside.
3. In a large bowl, combine red onion, 2 tablespoons water, the vinegar, and 1 teaspoon salt. Mix in 1 tablespoon reserved bacon drippings (discard remaining drippings or save for another use). When potatoes are cool enough to handle but still warm, halve or quarter into bite-size pieces and add to bowl with onion mixture. Fold gently with a spatula to coat and let cool to room temperature, about 20 minutes.
4. To make dressing, whisk yogurt, mayonnaise, remaining 2 tablespoons water, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until smooth. Fold dressing, celery, and parsley into potatoes and refrigerate at least 1 and up to 4 hours. Season with salt and pepper to taste and sprinkle with reserved bacon before serving.
Source: Hannaford fresh Magazine, May - June 2019