Description
A rich, tangy potato salad elevated with crispy turkey bacon, creamy bleu cheese, and a Greek yogurt dressing, creating a perfect balance of flavors and textures.
Ingredients
2 lb red potatoes (skin on, bite-sized)
6 slices turkey bacon (crisped and crumbled)
1/2 cup finely diced celery
4 scallions (thinly sliced)
2 tablespoons fresh chives (chopped)
1 tablespoon fresh parsley (chopped)
1/2 cup plain Greek yogurt
1/2 cup crumbled bleu cheese
1 tablespoon apple cider vinegar
Salt and black pepper to taste
Instructions
Dice potatoes and boil in salted water until tender (8-10 minutes).
Cook turkey bacon until crisp, drain on paper towels, then crumble.
Combine cooled potatoes, bacon, celery, scallions, chives, and parsley.
Whisk Greek yogurt with vinegar, salt, and pepper. Fold in bleu cheese.
Mix dressing into potato salad. Chill for 30 minutes before serving.
Notes
Substitute turkey bacon with crispy chickpeas for a vegan option.
Cool thoroughly before serving for best texture.
Toyota salad stored in an airtight container lasts up to 3 days.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Cooking
- Cuisine: American