2 lb potatoes, cut into small cubes and cooked
1 stalk celery, diced
1/2 cup diced red onion
2 slices thick cut bacon, cooked and chopped
1/2 teaspoon ground mustard
1 teaspoon minced chives
1/3 cup Greek yogurt
1/3 cup mayonnaise
freshly ground black pepper
Toss the potatoes, celery, onion and bacon together in a medium bowl. In a small bowl, whisk together the mustard, chives, yogurt, mayonnaise, salt and pepper. Pour over the potato mixture. Stir to evenly distribute the dressing. Use the back of the spoon to slightly smash some of the potatoes. Stir again. Serve immediately or refrigerate a few hours.
There is a place we get our steamed crabs at that has really good potato salad. When we first started going there we didn’t realize they sold side dishes and I would either make something at home or we’d end up hungry not too long after we were finished picking crabs. When we realized they sold cold salads, we picked them up and the potato was by far our favorite. It reminded us of a twice baked or “loaded” baked potato but in potato salad form. I am not sure exactly what is in it but this is what I came up with for the months where crabs are out of season and we have no reason to frequent a crab shack. I wouldn’t say it is an exact replica, I know the “real” version has green onions not chives and I’m pretty sure that it does not have yogurt (but maybe sour cream) but I like the flavor of the Greek yogurt and it lightens it up a bit. The chives just make it a little more baked potato-y. Try making it for your next crab feast or picnic!