by Melissa at no. 2 pencil
2 1/2 pounds of small yellow/golden potatoes
1 cup of fat-free plain greek yogurt
1/4 cup of mayonnaise
1/4 of fat-free milk
1 tablespoon of dijon mustard
1 tablespoon of finely diced green onions, plus more for garnish
5 strips of cooked turkey bacon
salt and pepper
Start with 2 1/2 pounds of quartered, cooked small yellow potatoes. Drain well and set aside.
Add fat-free plain greek yogurt to a large mixing bowl. Then add mayo, dijon mustard, finely diced green onions, fat-free milk, 1 teaspoon of salt, and pepper to taste. Whisk ingredient together until well combined. Add the potatoes to the yogurt mixture while potatoes are still warm and stir gently. Top potato salad with crunchy turkey bacon and finely diced green onions. Chill or serve warm.