242. POTATO SALAD with PICKLES and BACON

serves 4-6


2 lbs of white new potatoes or Russet potatoes with skins on
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup parsley
2 dill pickles, chopped into 1/4 in cubes
6 slices of bacon, cooked and crumbled
Coarse salt
Freshly ground pepper

In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp knife, 20-30 minutes. Drain well. Note that you keep the skins on the Russets if you are using those in order for the potatoes to hold their form better while cooking. Once the potatoes have cooled, cut into 3/4 inch chunks (if you are using Russets, carefully remove the skins first).

In a large bowl, whisk together the sour cream, mayonnaise; sprinkle and whisk in some salt and pepper. Add the potatoes and use a rubber spatula to gently fold to combine. Season some more with salt and pepper. Cover; refrigerate for at least 1 hour and up to one day.

When preparing to serve, gently fold in the rest of the ingredients - green onions, celery, parsley, pickles, and bacon. Salt and pepper to taste. Garnish with a few sprigs of parsley.


courtesy of: Elise Bauer, www.elise.com