5 large potatoes, chopped into 1 inch pieces
6 large eggs
2 cups fat free plain greek yogurt
1/2 cup water
4 tablespoons dry ground mustard
1 teaspoon salt
10 slices center cut bacon
1/2 cup chopped onions
3 cloves garlic, minced
1 cup chopped celery
1 cup chopped cherry tomatoes
2 large red peppers, chopped

Bring a large pot of water to boil. Add the chopped potatoes and eggs. Boil until the potatoes are tender enough to easily stick with a fork (about 20 minutes). Drain the potatoes, peel and chop the eggs.
In a bowl mix the greek yogurt, dry mustard, salt, and water. Set aside.
Dice the bacon into 1/2 inch pieces. Cook in a skillet with the onions and garlic until the bacon is crispy.
In a large bowl, combine the potatoes, bacon mixtures, chopped veggies, and yogurt/mustard mixture. Stir until everything is well coated with the yogurt and mustard mixture. Cover and let it sit in the fridge for at least three hours (preferrably overnight).

Serving Size: Makes ten servings

Number of Servings: 10

Recipe submitted by SparkPeople user MGWIFE.

 

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