Hash Brown Potato Salad

5 pounds small (B-size) red potatoes 1/2 pound bacon 1/8 cup mustard seeds 1/4 cup cider vinegar 1/2 red onion, diced 1/2 pint cherry tomatoes, halved 1/2 bunch parsley, chopped 1 cup mayonnaise 1/2 cup sour cream Salt and pepper to taste Place unpeeled potatoes in pot and fill to cover with cold wa-ter. Bring to boil, reduce to simmer and cook 10 minutes or until potatoes are just tender in the middle. Drain and run under cold water to stop cooking. Lay in single layer on towel until completely cooled. Slice potatoes 1/4-inch thick. Heat oven to 450 degrees.Dice bacon and fry until very crisp. Remove bacon from pan and drain on paper towel; reserving drippings. To the hot fat in the pan add mustard seeds. Cover tightly and turn off heat. Seeds will pop. Remove from heat. Place potatoes in single layer on cookie sheets. Pour bacon fat and seeds over potatoes. While wearing clean rubber gloves, rub fat evenly over all slices. Bake for 30-45 minutes or until potatoes are golden brown. Remove and immediately pour cider vinegar evenly over potatoes.Once cooled, mix pota-toes with bacon, tomatoes, red onion and parsley. Season with salt and pep-per.In separate bowl mix mayonnaise and sour cream. Add to potatoes a little at a time until you have desired consistency. Serves eight to 10. Mark Aker, True Cuisine