Fiesta Potato Salad

Thanks to Bryan M. from Pennsylvania, who won the Applegate 2010 Recipe Challenge for providing this scrumptious recipe for “Fiesta Potato Salad.”


  • 3 lbs. Yukon gold potatoes
  • 1 bay leaf
  • 2 cups carrots, grated
  • 2 cups celery, finely diced
  • 1 small red bell pepper, finely diced
  • 1 small yellow bell pepper, finely diced
  • 2 large cucumbers, sliced
  • 2 cups sweet onion, finely diced
  • 3 garlic cloves, minced
  • 1 bunch scallions, chopped
  • 1 ½ cups plain fat free Greek-style yogurt
  • ½ cup real mayonnaise
  • ½ cup Dijon mustard
  • ½ lb. Applegate Naturals® Sunday Bacon® Brand
  • Salt, pepper, and thyme to taste


  1. Boil potatoes with bay leaf until barely tender, and then allow to cool.
  2. Discard bay leaf.
  3. Pan fry bacon until crisp.
  4. Meanwhile, combine yogurt, mayonnaise, mustard, thyme, garlic, salt and pepper, stir together.
  5. Chop scallions and bacon, set aside.
  6. Combine cooled potatoes, onion, celery, carrots, cucumbers, and bell peppers together.
  7. Gently fold in yogurt mixture to coat.
  8. Chill for 4 or more hours to combine flavors, top with scallions and bacon and serve.

We think it's the Sunday bacon that brings that extra zing to Bryan's potato salad … or maybe the scallions … the peppers? Well, whichever it is you will be surprised at just how amazing potato salad can be.