Makes 4 to 6 servings
1 ½ pounds potatoes, such as Yukon Gold, cut into 3-inch chunks
3 pieces bacon, cooked till crispy and crumbled
2 green onions, chopped
1/3 cup Greek yogurt
2 tablespoons good mayonnaise, such as Hellmann's
1 teaspoon Dijon mustard
Sea salt and pepper
Heat potatoes in a large pot with salted water. When it reaches a boil, turn down heat and let simmer 15 to 20 minutes or just until tender. Roughly smash them, with a hand masher or fork, making sure to leave large pieces.
While the potatoes are cooking, make hard-boiled eggs. Place in saucepan, cover with water and heat. When water reaches a boil, set timer for 10 minutes. When done, rinse eggs in cold water, then peel and chop.
Add chopped egg, bacon and green onions to potatoes.
Whisk together Greek yogurt, mayo and mustard, and fold into the potatoes. Taste for seasonings. Serve warm or cold.
Nutritional analysis per serving, based on 4: 270 calories, 11 grams fat, 32 grams carbohydrates, 10 grams protein, 114 milligrams cholesterol, 220 milligrams sodium, 2 grams dietary fiber, 37 percent of calories from fat.