Ingredients
Scale
- 48 oz red potatoes
- 3 garlic cloves, minced
- olive oil
- salt/pepper
- 3 oz. pancetta (thinly sliced)
- 1/3 cup mayo
- 1/3 cup plain greek yogurt
- 1 Tbs milk
- 1/2 tsp red wine vinegar
- 2 Tbs dijon mustard
- 1/4 cup dill
- 1 red pepper, diced
- 1/2 onion, diced
- 4 celery stalks, diced
- 3 hard boiled eggs, chopped
Instructions
- Heat oven to 425. Cover 2 rimmed baking sheets with foil.
- Chop potatoes into eighths (quarters if potatoes are small). Arrange them in a single layer on one of the foil covered baking sheets. Drizzle with olive oil, salt and pepper. Sprinkle minced garlic over potatoes. Toss to coat. Roast for 25-30 minutes until fork tender, don't overcook. Remove from oven and cool completely before mixing up the potato salad.
- Arrange pancetta in a single layer on the second foil covered baking sheet. Bake with the potatoes for 10-12 minutes. Remove from oven and set aside.
- In a large mixing bowl, combine mayo, greek yogurt, milk, red wine vinegar, dijon and dill. Stir to combine. Season with salt and pepper.
- To the large mixing bowl with dressing, add peppers, onions, celery, cooled potatoes, pancetta and eggs. Toss carefully so you don't break up the eggs and potatoes.
Notes
- If you don't want to mess with boiling eggs, the recipe still tastes great without.
- If you want to reduce the calories of this recipe further, don't use all the dressing. The roasted potatoes have so much flavor you can get away with it.