1.5 pounds baby red potatoes cleaned and quartered
½ cup Greek yogurt (Dawn uses sour cream and I swapped for Greek yogurt or you could use light sour cream)
¼ cup light mayonnaise (swapped for regular mayo)
1 Tablespoon your favorite steak seasoning (I used McCormick Montreal Steak Seasoning- 25% less sodium)
1/2 cup shredded cheddar cheese (Dawn uses 1 cup)
1/2 cup green onions, chopped
Garnish with 1/4 cup red onion, chopped if desired.
Pre-heat oven for 400 degrees.
Lay tin foil on a cookie sheet and place bacon side-by-side on top of the foil. Once oven is pre-heated, cook bacon for about 12-15 minutes. Carefully remove from oven, flip and let cook an additional 3-4 minutes until fully cooked. Once fully cooked, let cool, crumble, and set aside for later use.
While bacon is cooking, place the cubed potatoes in a pot with enough water to just cover the potatoes. Boil until just fork tender (about 12 minutes).
While the bacon and potatoes are cooking, stir together the Greek yogurt, light mayonnaise, onions, and steak seasoning in a large bowl.
When potatoes have cooked, drain liquid and allow them to come to room temperature. Add the slightly warm potatoes to the Greek yogurt mixture and toss in the bacon and cheese. Mix well.
Cover and refrigerate for 1 hour to allow flavors to blend.