• 1 - 24 oz. bag of baby potatoes (wash and leave the skin on)

Boil until tender (maybe 30 minutes) in very salty water. Drain. Heat your Traeger or your griddle to 400° and add a little bit of coconut oil. Place your cooked potatoes on the griddle. Smash them down with a metal spatula and cook each side for about 15 minutes (or until crispy). Sprinkle with salt and pepper. (Another method would be to put some coconut oil on a cookie sheet and roast them in a 400° oven for 10-15 minutes and then flip them for a few more minutes to get them crispy. Then smash them.)

To your griddle, add:

• 8 oz. bacon

Cook the bacon next to your potatoes. You can use some of the grease to keep your potatoes from sticking. (You could also use the pre-cooked bacon but you want to cook it a bit so it’s crispy.)

In the meantime, to a good-sized bowl, add:

• 3/4 cup nonfat Greek yogurt
• 1/2 cup mayonnaise
• 2 boiled eggs (chopped)
• 2 tsp. lemon juice
• 2 tsp. apple cider vinegar
• 1 Tbsp. Green Goddess seasoning (Trader Joe’s is good)
• 1 Tbsp. parsley
• 1 heaping Tbsp. dried dill
• 2 tsp. Dijon mustard

Stir and then add the smashed potatoes and (crumbled) bacon. Gently mix all the ingredients together. You can serve this warm or cold.

~ If you don’t have Green Goddess seasoning, you could sub ranch seasoning or just add some minced onion, salt and garlic.

enJOY!