Serves 6 to 8
Wash and cut potatoes to desired size. Boil in lightly salted water until an inserted fork will slide out easily. Rinse and cool quickly to avoid over-cooking. In a large mixing bowl, whisk yogurt, sour cream, vinegar and oil together to form base dressing. Add chopped bacon, onion, celery, hot pepper and chives into the dressing. Stir thoroughly. Fold in potatoes and mix well. Avoid over-mixing as it may break the potatoes down. Adjust seasoning with salt and pepper. Chill for two hours before serving.
** Bacon may be omitted as to your preference.
Please note, you may use any type of potato for this recipe, such as Yukon Gold.
Nancy and Tim Bass - Sunburst Tomato