Potato Salad with Bacon and Dill Pickles

Wine Pairing: Rex Goliath Pinot Noir

Ingredients

• 1 lb red potatoes
• 6 strips thick-cut bacon
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 hard cooked egg yolk
• 1 Tbsp dijon mustard
• ¼ tsp cayenne pepper
• Salt and pepper
• 2 celery ribs, diced
• ½ cup diced dill pickles
• 2 scallions, greens and whites, ½” slice

Directions

In a large pot, boil potatoes in salted water until tender. Remove from water. When cool, cut into bite-size pieces. Cook bacon til crisp, place on paper towel, and cut into bit-size pieces when cooled.

In a bowl, mix together yogurt, mayonnaise, yolk, mustard, and cayenne; salt and pepper to taste. In a large bowl, gently combine potatoes, celery, pickles, scallions, bacon, and dressing