Summer Bacon Potato Salad

A chilled fingerling potato salad with crisp bacon, lime and a creamy yogurt dressing.

Ingredients

• Salad and Dressing — 3 lbs Fingerling Potatoes Cut into ¼-inch Coins
• Salad and Dressing — 1 lb Smoked Bacon
• Salad and Dressing — ½ cup Fresh Cilantro Minced
• Salad and Dressing — 1 Red Bell Pepper Small Diced
• Salad and Dressing — ½ Red Onion Small Diced
• Salad and Dressing — 1 cup 2% Greek Yogurt
• Salad and Dressing — ½ cup Sour Cream
• Salad and Dressing — ¼ cup Freshly Squeezed Lime Juice
• Salad and Dressing — 2 Tbsp Dijon Mustard
• Salad and Dressing — 1 cup Scallions Finely Chopped
• Salad and Dressing — 2 Tbsp Hot Iron Pantry 7-10 Chicken Rub or Your Seasoning of Choice
• Salad and Dressing — Kosher Salt to Taste

Method

1. COOK THE POTATOES: Boil the potato coins until fork-tender. Transfer to an ice bath to stop the cooking, then drain well.
2. CRISP THE BACON: Cut the bacon into strips about ½ inch wide. Cook until crisp, about 25 minutes. Drain, reserving 2 Tbsp bacon fat for the dressing.
3. MAKE THE DRESSING: Whisk the yogurt, sour cream, lime juice, Dijon and reserved bacon fat together.
4. TOSS THE SALAD: Combine the potatoes, bacon, bell pepper, red onion and cilantro. Fold in the dressing, chicken rub and salt to taste. Fold in the scallions and serve.