Potato & Bacon Potato Salad

With Memorial Day this weekend, I am planning to make this potato salad that I had first tried out back in September for tailgating with R, Dad K, and some good friends. This dish was the hit of the day. This time, I'm going to try substituting Greek Yogurt for 1/2 of the mayo.

Ingredients

4	cups cubed red potatoes
1	cup chopped onion
7	bacon strips, cooked and crumbled
2	tablespoons minced fresh parsley
1-⅓	cups mayonnaise
3	tablespoons grated Parmesan cheese
3	tablespoons prepared ranch salad dressing
2	tablespoons prepared mustard (we used Dijon)
4	teaspoons white vinegar
½	teaspoon minced garlic
¼	teaspoon salt
¼	teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled.

Recipe retrieved from Pinterest:  http://www.keyingredient.com/recipes/12955041/potato-bacon-potato-salad/