When I first came up with this recipe I was just going to boil the potatoes as you would when making regular potato salad but why do that when you can roast them? It has an additional seasoned flavor that makes all the difference. Also, I’m not a fan of mayonnaise so I made it a bit more healthy by using plain non-fat yogurt. This is pretty darn good for it being semi-healthy if you ask me 🙂 also, summer is over but this weather sure isn’t making it feel like fall either so a little summer food is good for the soul!
1 lb of small red potatoes; cut in half
1 tsp olive oil (enough to coat the potatoes)
1 tsp herbs de Provence
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
4 hard boiled eggs; chopped
8 slices of cooked crispy turkey bacon; chopped/crumbled
1/4 cup reduced fat cheddar cheese
1/2 cup plain non-fat yogurt
1/4 cup low-fat or non-fat sour cream
1 tsp mustard
1/4 cup green onions
1. Preheat oven to 425 degrees F. In a large mixing bowl, mix in the halved potatoes, olive oil, herbs de Provence, garlic powder, salt, and pepper. Mix until potatoes are coated evenly with oil and seasonings. Roast in oven for 40-50 minutes until perfectly golden brown. Once roasted, let potatoes cool for 20 minutes.
2. In a large bowl combine the roasted potatoes, chopped hard boiled eggs, bacon, cheese, yogurt, sour cream, mustard, and green onions. Mix until everything is combined. Top with more bacon, cheese, and green onion goodies. This is so perfect for any BBQ side dish too!