- 5 white potatoes
- 6 celery sticks
- 1 bunch green onion
- 7 baby dill pickles
- 1 cup Greek yogurt
- 5 tablespoons dill pickle juice
- 1/2 teaspoon mustard
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup back bacon
- 3/4 cup cheddar cheese
Chop white potatoes into bite-size pieces and place into a boiling pot of water. Cover and cook for 10 minutes, or until potatoes are soft. Strain out hot water and run under cold water under potatoes are cool. Set aside.
Slice celery sticks, green onions, and baby dill pickles. Mix together.
Combine greek yogurt, dill pickle juice (from pickle jar), mustard, ground black pepper, and garlic powder.
Dice back bacon and cook in frying pan on medium heat for 10 minutes. When cool, mix with shredded cheddar cheese.
Place all ingredients into a large serving bowl and mix together.