Our new staple Potato Salad

I have made this version of potato salad so many times that it has become our favorite.  I don't know if I will ever make the traditional kind again.  It was so refreshing yesterday to have the sun shining, the smell of fresh cut grass, and a big bowl of potato salad.  We even sprung for some really nice ribeye steaks.  We never spend that much on meat for a single meal, so it was a treat!  Our bacon weekend ended with steaks...we are carnivores...I admit it.

What you'll need: (this is a fairly big salad, I wanted left overs)
12 yukon potatoes (about baseball size, maybe a little smaller)
1 cup blue cheese crumbles
1 cup bacon crumbles
6 boiled eggs
1 cup sliced kalamata olives (Reserve the juice.  Make sure you get the pitted ones, because I didn't. If you are a fan of the kalamata olive, I suggest buying them at costco.  If you do not like them, then substitute for regular black.  If you don't know what they taste like, then if you don't like green olives, you might not like kalamata.  I suggest giving them a chance.)
1 bunch green onions sliced
1 cup plain greek yogurt
1/2 cup olive oil mayo (or regular)
1 teaspoon pepper
1/2 teaspoon salt
3 tablespoons olive juice

Boil potatoes until done and fork slides through easily.  Remove from pan and allow to cool. Boil eggs, allow to cool with potatoes.   Dice into bite sized pieces. Add olives, blue cheese, bacon, green onions.  In a separate bowl, combine greek yogurt, mayo, salt, pepper and olive juice.  Mix until well blended.  Pour over salad and fold until even distributed.  Slice eggs and add to salad.  I like to add those last so they won't get too broke up in the mixing process.  Gently fold them into salad.  I also usually leave out the yokes, just a personal preference.

Finger lick'n good!

Your done, shovel into mouth hole.  Good luck stopping at just one bowl.  Enjoy!