Homemade Potato Salad

 

  A great potato salad for any time of the year.

 

2 lbs baby potatoes, scrubbed

6 eggs

1 lb bacon

2 green onions, finely chopped

1 stalk celery, finely chopped

1 cup mayonnaise

1 cup sour cream

2 tablespoons Dijon mustard

Sea salt and freshly cracked black pepper to taste

A big saucepan of salted water should be brought to a boil. Cook until the potatoes are fork soft, about 15 minutes. Set aside to cool after draining.

Cover the eggs in a saucepan with cold water. Bring water to a boil, then remove from heat. Allow eggs to stand in boiling water for 10 to 12 minutes, covered. Remove from the boiling water, and allow to cool before peeling and chopping.

In a big, deep-pan, brown the bacon. Cook until uniformly browned over medium-high heat. Set aside after draining and crumbling.

Cooled potatoes were cut into cubes with the peel left on. In a large mixing basin, combine the potatoes, eggs, bacon, onion, and celery.

In a medium mixing bowl, add mayonnaise, sour cream, and mustard; mix well. Season with salt and pepper to taste and add to the potato mixture.

Toss gently to mix. Allow for one hour of chilling before serving.