Red, White & Bleu Potato Salad - cooking recipe

Ingredients

3 lbs red potatoes
2/3 cup mayonnaise (I use Veganaise)
2/3 cup plain yogurt (or sour cream)
2 tablespoons Dijon mustard (or spicy brown)
2 tablespoons cider vinegar
4 ounces blue cheese, crumbled
2/3 cup celery, chopped small
2/3 cup diced onion (red or white)
2 medium dill pickles, finely diced
5 garlic cloves, pressed
1 tablespoon fresh dill, minced
6 -8 pieces turkey bacon, fried crisp and crumbled (pig bacon works great too)
1/2 teaspoon fresh coarse ground black pepper
3 green onions, with tops, thinly sliced

Preparation

Boil potatoes until tender; drain and cool for comfortable handling.
Cut into 1 inch pieces, leave skin on.
Transfer to large bowl, add ice to chill.
In separate bowl, combine remaining ingredients except green onions and mix well.
Drain chilled potatoes, add dressing and mix thoroughly.
Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
Before serving, mix one final time and sprinkle green onion on top for garnish.