Creamy Potato Salad with Bacon

This Potato Salad With Bacon is a lighter recipe, but it packs in big flavor with bacon, hardboiled eggs, chives and a creamy dressing!

📝 Ingredients

• 3.5- 4 lbs of yukon potatoes, cut into 1/4″ thick cubes
• 5 hard boiled eggs, sliced or diced
• 5 strips of bacon, diced
• 1/3 cup of chives, diced
• 2 tablespoons of fresh thyme, diced
• 1/2 cup of stone ground mustard
• 1/2 cup dijon mustard
• 1/3 cup of plain greek yogurt
• 2 tablespoons of lemon juice
• 2 tablespoons of honey
• salt & pepper to taste

👨‍🍳 Instructions

1. 1Bring a skillet to medium high heat, add diced bacon and cook until crispy. About 4-5 minutes, stirring occasionally.
2. 2Remove bacon from pan and place on a place with paper towel to soak up the grease. Set aside.
3. 3Place diced potatoes in a large pot, completely cover potatoes with water. Place on medium high burner, bring to a boil.
4. 4Let potatoes cook for 10-15 minutes, until fork tender. (meaning you can poke potatoes with a fork because they are tender)
5. 5Drain potatoes and let sit.
6. 6In the meantime, to a small bowl add stone ground mustard, dijon mustard, greek yogurt, lemon juice, thyme, honey, salt, and pepper. Whisk until smooth.
7. 7Add potatoes to a large bowl along with hard boiled eggs, bacon, chives, and creamy thyme mustard sauce.
8. 8Gently toss potato salad until everything is coated with sauce.
9. 9Serve!