2 lbs of Yukon Gold potatoes, peel on, cut into 1-inch pieces
3/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons of mustard (your favorite, yellow, Dijon, stone ground)
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)
6 slices of bacon, cooked and finely chopped
Coarse salt
Freshly ground pepper
Directions:
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.
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.
