Rex Goliath Wines
Potato Salad

Rex Goliath Pinot Noir

Potato Salad with Bacon and Dill Pickles

Wine Pairing: Rex Goliath Pinot Noir


1 lb red potatoes
6 strips thick-cut bacon
1/2 cup plain yogurt
1/2 cup mayonnaise
1 hard cooked egg yolk
1 Tbsp Dijon mustard
¼ tsp cayenne pepper
Salt and pepper
2 celery ribs, diced
½ cup diced dill pickles
2 scallions, greens and whites, ½” slice


In a large pot, boil potatoes in salted water until tender. Remove from water. When cool, cut into bite-size pieces. Cook bacon til crisp, place on paper towel, and cut into bit-size pieces when cooled.

In a bowl, mix together yogurt, mayonnaise, yolk, mustard, and cayenne; salt and pepper to taste. In a large bowl, gently combine potatoes, celery, pickles, scallions, bacon, and dressing