I have a very hot and cold relationship with potato salad. I either absolutely love it and do not consider a barbecue complete without it as a side. Or, I hate it. This usually occurs when it is dripping in mayonnaise as its primary flavor. For a recent barbecue, I planned to make my favorite go-to potato salad when Nate not-so-subtly hinted that he really wanted potato salad with bacon in it.
Um. Okay. I like bacon, too. So that’s brilliant.
I immediately thought that dill would go well until I realized we had none. Not even dried. Not even frozen. Kitchen fail. But! Tzatziki, god bless it, is loaded with dill and deliciousness so I plopped a healthy heapful of that in the mix and it was perfect. Flavorful, easy, and so much better than mayonnaise. It is finished off with fresh cilantro, green onions, and crispy bacon. I really liked the added kick of cayenne pepper but we kept it minimal for Waverley’s sake. Go ahead and sprinkle a little more on there for fun!
- 1 pound red potatoes, scrubbed
- 2 tablespoon white wine vinegar
- 1 cup ricotta cheese
- ¾ cup tzatziki
- 1 tablespoon honey mustard
- Sea salt and black pepper to taste
- ⅛-1/4 teaspoon cayenne pepper
- ½ cup chopped fresh cilantro + more for garnish
- ¼ cup diced green onions + more for garnish
- 1½ cups chopped bacon, fried
- 4 eggs
- In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and cut potatoes (when not too hot to touch) into 1½" pieces. Place in a bowl and drizzle with vinegar. Set aside.
- Meanwhile, bring water to boil in a medium pot. Gently place eggs in the water and boil for 12 minutes. Drain and place in a bowl of ice water. Let cool and cut into quarters.
- In a medium bowl, whisk ricotta, tzatziki, honey mustard, salt, and peppers. Fold in cilantro and green onions.
- Pour sauce mixture over potatoes and stir with a wooden spoon until all potatoes are coated. Stir in chopped bacon.
- Pour salad into serving bowl. Sprinkle with remaining greens and arrange eggs. Refrigerate until ready to serve.
