 1 pound red creamer potatoes, skins
on, scrubbed clean
- 1 cup Plain Mountain High Yoghurt
- 1 tablespoon maple syrup
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 large hardboiled eggs, sliced*
- ¼ cup frozen green peas, thawed
- 4 slices hickory-smoked bacon, cooked, cooled, and crumbled
- ¼ cup red onion, diced
Bacon crumbles (optional)
- Chopped fresh parsley (optional)
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In a large pot of boiling salted water, cook potatoes until easily pierced with a fork through the center, about 20 minutes. Drain and let cool to room temperature. Slice larger potatoes in half or quarters. Set aside.
In a medium glass or ceramic bowl, stir together yoghurt, maple syrup, salt, and pepper. Mix well and set aside.
In a large glass or ceramic bowl, toss together potatoes, eggs, peas, bacon, and onion. Pour the yoghurt mixture over the potato mixture and mix well. Cover and chill for 3 hours. If desired, garnish with extra bacon crumbles and parsley.
*Lower cholesterol option: To reduce cholesterol, discard three of the cooked egg yolks.
Makes 6 servings.
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