Red, White and Blue Potato Salad with Yogurt

Ingredients

• 1/4 c plain low-fat yogurt
• 1 oz blue cheese (crumbled)
• 1/4 tsp salt
• Dash ground white pepper
• 2 lbs potatoes, (washed and sliced into 1/4" rounds)
• 1 large red onion, (sliced)
• 1 tsp olive oil
• 4 oz (4 strips) bacon

Instructions

1. 1

   Preheat your oven to 450F.

2. 2

   In a small bowl, mix the yogurt, blue cheese crumbles, salt and pepper. Set the dressing aside.

3. 3

   Toss the sliced potatoes, red onions, and oil together in a large bowl. Place on an aluminum foil-lined baking sheet and roast for 20-30 minutes, stirring every 10 minutes, until the potatoes are soft and golden.

4. 4

   While the potatoes are roasting, place the bacon in a medium frying pan over medium low, and fry until crisp. Remove from the pan to a paper towel and pat dry. When cool, crumble the bacon into small pieces.

5. 5

   In a large serving bowl, toss bacon with the potato mixture. Add the yogurt dressing, and mix until everything is well coated.

6. 6

   Serve warm or cold.