INGREDIENTS
1/2 lb
cooked bacon, chopped into bite-sized pieces
4 cups
chopped Idaho potatoes, 1.5-inch cubes (skin on)
2
hard-boiled eggs, chopped
1/2 cup
shredded cheddar cheese
2 tbsp
minced chives
3/4 cup
plain nonfat Greek yogurt
3 tbsp
avocado mayonnaise*
2 tsp
dijon mustard
3 tsp
dill pickle juice**
2 tbsp
minced dill pickles
1/8 tsp
salt
1/8 tsp
pepper