Ingredients
The following ingredients have 4 Servings
- 3 pounds small purple potatoes
- 3/4 cup mayonnaise/greek yogurt (I used vegan mayonnaise)
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1/2 cup extra virgin olive oil
- 8 cloves garlic (thinly sliced)
- 1/2 - 1 teaspoon Sugar, Splenda Sugar Blend, or Splenda Stevia (add more according to your taste)
- Sat/Pepper to taste
- 4 Bacon strips
- Fresh chives
Instruction
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender when pierced with a fork for about 8 - 12 minutes. Drain and let the potatoes cool for at least 20 minutes
- To make the garlic oil: In a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant for 3-5 minutes
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, dijon mustard, dill and 2 tablespoons garlic oil. Season with salt/pepper, sugar to taste
- To get crispy bacon : Add bacon to a cold pan and turn on the heat to medium. Keep flipping and turning until the bacon is done or browns evenly
- Cut the cooled potatoes in quarters and place in a large bowl. Pour dressing over potatoes; toss to coat
- Garnish with bacon and chives
