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bacon and mango light potato salad

Bacon And Mango Potato Salad

Author Paula Bendfeldt-Diaz


  • Bacon And Mango Light Potato Salad
  • 1 pound red potatoes cut into 1 inch pieces
  • 1/3 cup mango chopped
  • 1/3 cup celery chopped
  • 1/4 cup red onion chopped
  • 3 slices of cooked bacon cut into small pices
  • 3 tablespoons plain nonfat Greek yogurt
  • 2 teaspoons grainy mustard
  • 1 tablespoon lime juice
  • ¼ cup cilantro chopped
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon of tajín spice


  1. Place potatoes in a saucepan filled two-thirds with water over high heat and bring to a boil.
  2. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
  3. Combine yogurt, mustard, lime juice, salt and ¼ teaspoon tajín spice.
  4. Add celery and red onion to the potatoes and combine with the yogurt dressing. Mix until all ingredients are well combined.
  5. Fold in mango, bacon and cilantro.
  6. Garnish with additional cilantro and sprinkle remaining tajin spice.