A delightful twist on the classic potato salad, featuring a creamy herb dressing and crispy bacon for added flavor and texture.
Place the potatoes in a large saucepan and cover them with water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain and let cool.
Cut the potatoes into even sizes to ensure they cook uniformly.
While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels, then crumble into small pieces.
Cook the bacon slowly to render out the fat and achieve maximum crispiness.
Once the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a large mixing bowl.
Let the potatoes cool slightly to make them easier to handle and to prevent them from breaking apart.
Add the crumbled bacon and chopped scallions to the bowl with the potatoes.
Mix gently to avoid mashing the potatoes.
In a separate bowl, whisk together the yogurt, mayonnaise, vinegar, parsley, salt, and pepper to create the dressing.
Taste the dressing and adjust the seasoning as needed.
Pour the dressing over the potato mixture and gently toss to coat evenly.
Ensure all the ingredients are well coated with the dressing for the best flavor.
Serve the potato salad chilled or at room temperature, garnished with additional parsley if desired.
Chilling the salad allows the flavors to meld together for a more cohesive taste.
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