Bacon and Blue Cheese Potato Salad

Servings 4 -8
Author Brianne @ Cupcakes & Kale Chips


  • 2 lbs. small red potatoes quartered
  • 3 slices center cut bacon
  • 1/2 c Greek yogurt fat free or low fat
  • 3 T cider vinegar
  • 1/4 t dry mustard
  • pinch of cayenne pepper
  • 1/2 t kosher salt
  • Freshly ground black pepper to taste
  • 1 T chopped scallion
  • 1/2 c crumbled blue cheese regular or reduced fat


  • Place the potatoes in a pot and cover with cold water.
  • Bring to a boil and cook until fork tender, about 12-15 minutes.
  • Drain the potatoes, place in a bowl, and cool completely.
  • Cook the bacon in a pan until crispy, and drain well on a paper towel.
  • Crumble the bacon and set aside.
  • In a small bowl, combine the Greek yogurt, cider vinegar, dry mustard, cayenne pepper, salt, and black pepper, and stir until well-mixed.
  • Gently fold in the reserved bacon, blue cheese, and scallions.
  • Pour the Greek yogurt mixture over the potatoes, and toss gently.


If you are preparing the potato salad in advance, you can add just 2 T of cider vinegar to the Greek yogurt mixture, then add the remaining 1 T just before serving to moisten it.