If you are using Russets and not Yukon Gold potatoes, peel them first, then cut them into 1-inch pieces for cooking. The bacon is entirely optional, feel free to skip it, or experiment with other ingredients. My dad likes adding minced carrots and chopped hard boiled egg to his potato salad.
- 2 lbs of Yukon Gold potatoes (you can leave the peel on if you want), cut into 1-inch pieces
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 2 teaspoons of mustard
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped celery
- 1/4 cup chopped parsley
- 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
- Coarse salt
- Freshly ground pepper
1 In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some pickle juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)
2 In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.
Yield: Serves 4-6.