1. Place potatoes in a large pot and add enough cold water to cover by 1"; bring to a boil. Reduce heat to medium-low and simmer until potatoes are just tender, 15 to 20 minutes. Line a baking sheet with a clean kitchen towel. Drain potatoes, then spread out on prepared baking sheet and cover with another kitchen towel.

2. Meanwhile, cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 10 minutes. Transfer bacon to a paper towel-lined plate, reserving drippings in skillet. When bacon is cool enough to handle, crumble or chop into small pieces and set aside.

3. In a large bowl, combine red onion, 2 tablespoons water, the vinegar, and 1 teaspoon salt. Mix in 1 tablespoon reserved bacon drippings (discard remaining drippings or save for another use). When potatoes are cool enough to handle but still warm, halve or quarter into bite-size pieces and add to bowl with onion mixture. Fold gently with a spatula to coat and let cool to room temperature, about 20 minutes.

4. To make dressing, whisk yogurt, mayonnaise, remaining 2 tablespoons water, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until smooth. Fold dressing, celery, and parsley into potatoes and refrigerate at least 1 and up to 4 hours. Season with salt and pepper to taste and sprinkle with reserved bacon before serving.

Source: Hannaford fresh Magazine, May - June 2019