Ingredients:

  • 3 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 tsp kosher salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup BBQ sauce
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 6 slices thick-cut bacon, fried until crisp and crumbled
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, finely diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp sliced green onions

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water by at least 2 inches. Add salt.
  2. Bring to a boil over high heat, then reduce to a simmer.
  3. Cook for 10–12 minutes until the potatoes are tender but still hold their shape.
  4. Drain in a colander and let them steam-dry for 5 minutes to prevent the dressing from becoming watery.
  5. In a large mixing bowl, combine the Greek yogurt, BBQ sauce, mayonnaise, apple cider vinegar, and Dijon mustard.
  6. Whisk in the smoked paprika and garlic powder until the dressing is a smooth, pale mahogany color.
  7. Season the dressing with a pinch of salt and freshly cracked black pepper.
  8. Add the warm (not hot) potatoes to the dressing.
  9. Gently fold in the crumbled bacon, diced red onion, celery, parsley, and green onions.
  10. Refrigerate for 2 hours before serving to allow the flavors to meld.