Healthy Potato Salad (no mayo!)

For the Salad

• 1½ lbs. red potatoes
• 3 large eggs
• ¾ C diced mini whole pickles (about 5 mini pickles)
• 2 stalks celery, chopped
• 2 strips Jennie-O turkey bacon
• 1 tsp Everything But The Bagel seasoning (optional)

For the Salad Dressing

• ⅓ C nonfat plain greek yogurt
• 2 Tbsp dijon mustard (or regular mustard)
• 3 Tbsp lemon juice
• ½ tsp each: garlic powder, onion powder, dill weed, dried parsley, salt
• ¼ tsp smoked paprika
• ¼ tsp black pepper

1. Fill a large pot with cold water and set on the stove.
2. Wash the potatoes and leave the skins on. Cube into bite size pieces (about 1/2" in diameter) and add to the pot of cold water. Once all the potatoes are cubed, bring the pot of water to a boil.
3. Once the water is boiling, carefully add in the eggs. Set a timer for 12 minutes. When the timer goes off, check the potatoes with a fork. If they are fork-tender (you can easily pierce the potatoes without breaking them apart), turn off the stove and remove the pot from the heat. Strain the potatoes and immediately add the boiled eggs to an ice bath. Place the potatoes in the fridge to cool while you prepare the rest of the salad.
4. While the potatoes and eggs are boiling, prepare the bacon according to package instructions. When the bacon is cooked to your preference, dice into small pieces and set aside.
5. Make the dressing by whisking together all dressing ingredients in a small jar or bowl until well combined. Optional: if you prefer a thinner dressing, add a teaspoon of olive oil at a time until you reach your desired consistency.
6. Peel the hard boiled eggs and dice into bite-size pieces. Remove the potatoes from the fridge.
7. In a very large bowl, toss all prepared salad ingredients (potatoes, eggs, pickles, celery, and bacon) in the salad dressing until well combined. Serve cold and enjoy!

Nutrition facts are a calculated estimate of 1/6 of the prepared salad, including the dressing.