Bacon Herb Potato Salad
Ingredients
| 3 lbs yukon gold potatoes | ||
| 1/4 lb bacon, fried crispy | ||
| 1 large rib celery, minced | ||
| 1 medium red onion, minced | ||
| 2 sprigs thyme (6 inches) | ||
| 2 sprigs rosemary (6 inches) | ||
| 1/2 cup mayonnaise | ||
| 1/2 cup sour cream | ||
| 1/3 cup yellow mustard | ||
| kosher salt and black pepper to taste |
Directions:
- Add the potatoes to a large pot of cold water. Bring to a boil and cook until tender. About 20 minutes.
- Meanwhile fry the bacon until slighty crispy.
- Remove potatoes and allow to cool slightly, remove skins and cut into 1/2 inch cubes.
- Mince celery and onions and set aside.
- In a large bowl add the mayonnaise, sour cream and mustard and mix until well combined.
- Remove the rosemary and thyme leaves from the stems and roughly chop.
- Add the potatoes to the dressing along with the celery,onions, chopped herbs and bacon.
- Season with salt and pepper.
- Gently mix to combine well.
- Cover and chill for several hours before serving.
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