In a small bowl, whisk the yogurt, vinegar, salt, and pepper. Gently stir in the blue cheese crumbles.
½ cup Greek yogurt, 2 teaspoon apple cider vinegar, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 4 ounces blue cheese crumbles
Pour the dressing over the salad and gently stir to combine. Chill thirty to 60 minutes before serving.
See post for recipe variations.
The potatoes will absorb whatever liquid you put on them. To make the potato salad ahead of time add 2 tablespoons of milk to half of the dressing to thin it out. Pour that half the dressing on the potatoes and save back the bacon. When ready to serve, add the remainder of the dressing and the bacon.