Ingredients

The following ingredients have 20 Servings
  • 3.5- 4  lbs of yukon potatoes, cut into 1/4″ thick cubes
  • 5 hard boiled eggs, sliced or diced
  • 5 strips of bacon, diced
  • 1/3 cup of chives, diced
  • 2 tablespoons of fresh thyme, diced
  • 1/2 cup of stone ground mustard
  • 1/2 cup dijon mustard
  • 1/3 cup of plain greek yogurt
  • 2 tablespoons of lemon juice
  • 2 tablespoons of honey
  • salt & pepper to taste

Instruction

  • Bring a skillet to medium high heat, add diced bacon and cook until crispy. About 4-5 minutes, stirring occasionally.
  • Remove bacon from pan and place on a place with paper towel to soak up the grease. Set aside.
  • Place diced potatoes in a large pot, completely cover potatoes with water. Place on medium high burner, bring to a boil.
  • Let potatoes cook for 10-15 minutes, until fork tender. (meaning you can poke potatoes with a fork because they are tender)
  • Drain potatoes and let sit.
  • In the meantime, to a small bowl add stone ground mustard, dijon mustard, greek yogurt, lemon juice, thyme, honey, salt, and pepper. Whisk until smooth.
  • Add potatoes to a large bowl along with hard boiled eggs, bacon, chives, and creamy thyme mustard sauce.
  • Gently toss potato salad until everything is coated with sauce.
  • Serve!