RED SKINNED POTATO SALAD WITH BACON

Ingredients

2.5 pounds red potatoes, scrubbed
3 hard boiled eggs, chopped
1 pound bacon
1 small onion, finely chopped
2 stalks celery, finely chopped
1 cup mayonnaise
1 cup sour cream
3 tablespoons lemon juice
1/2 teaspoon dry dill
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Directions
Cut potatoes into bite size chunks; do not peel.  Cook in boiling, salted water until just tender, 7-10 minutes. Drain and cool. Meanwhile, cook bacon until crispy; drain on paper towels and crumble. In a medium bowl, mix together mayonnaise, sour cream, lemon juice and dill.  Place potatoes in a large bowl, along with chopped eggs, onion, celery and bacon.  Season with salt and pepper to taste.  Stir mayonnaise/sour cream mixture into potatoes and mix well.  Refrigerator for at least 2 hours.  Stir in cilantro just before serving.

Let's Dish
It's potato salad season, and this recipe is a combination of the many different potato salads I've tried over the years.  I recommend adding the mayonnaise mixture gradually.  I don't like my potato salad too saucy, so I don't always use all the dressing.  I think this tastes best when it's made the day before.  You just need to give it a good stir before serving to re-mix everything. I often wait until serving to add the bacon too, because I like it nice and crispy.  This is perfect for all those summer barbecues and family reunions.

Who Dished It Up First
This is an original recipe.