• 3 lbs. potatoes, unpeeled
• 16 oz. Greek yogurt
• 4 tablespoons Ranch Seasoning 
• 1 tablespoons Murray River Flake Salt 
• 1 bell pepper, chopped
• 2 celery stalks, chopped
• 4 green onions, chopped
• 8 strips bacon, cooked crisp, chopped
• Garnish with a sprinkle of Piment d'Espelette 

Cut the potatoes in bite-sized pieces, and boil until just fork tender. Drain, and spread out on a cookie sheet to cool.

In a large bowl, combine the Greek yogurt, salt and Ranch Seasoning. Mix well. The dressing will be a little thick, but the liquid from the chopped veggies will thin it.

Add the cooled potatoes, chopped veggies and bacon to the bowl. Toss well to coat with dressing. Taste for seasoning - you might want to add a little more salt or Ranch.

Transfer the finished potato salad into a serving bowl and garnish with Piment d'Espelette for an extra-special treat.

Notes -

You can also roast the potatoes, too. Just toss them with a little olive oil, salt and pepper and roast them until done - just be sure to allow them to cool before making the salad. Also, try using red, white and blue potatoes for a colorful twist!