Chipotle Bacon Potato Salad

• 1-1/2 pound Yellow Idaho Potatoes, Peeled And Cut Into Bite Size Pieces
• 1 cup Greek Yogurt, Plain
• 1/2 cups Mayonnaise
• 2 whole Chipotle Peppers In Adobo Sauce, Minced
• 1 Tablespoon Adobo Sauce (from The Can Of Chipotle Peppers)
• 1 Tablespoon Lime Juice
• 1/2 Tablespoons Dijon Mustard
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Pepper
• 1/2 cups Purple Onion, Sliced Thin
• 4 slices Bacon (cooked, Cooled And Chopped)
• 1/4 cups Cilantro Leaves

1. Add potatoes into a pot of cold water. Over medium heat bring to a boil and cook the potatoes until fork tender. Depending on the size of the chunks this will take between 10 and 15 minutes. Drain the potatoes and place in a bowl until cooled.
2. In a medium bowl, add Greek yogurt, mayonnaise, chipotle peppers, adobo sauce, lime juice, Dijon mustard, salt and pepper. Mix until thoroughly combined.
3. Into the bowl with the potatoes add onion and bacon. Carefully fold in yogurt mixture until combined. Stir in cilantro leaves. Refrigerate until ready to serve.

potatoes, greek yogurt, mayonnaise, peppers, adobo sauce, lime juice, dijon mustard, salt, ground pepper, purple onion, bacon, ubc

Taken from tastykitchen.com/recipes/salads/chipotle-bacon-potato-salad/ (may not work)