Aunt Barb's Homemade Potato Salad

4 cups diced cooked potatoes, warm (I like to use either red or Yukon Gold)

¼ cup mayonnaise

¼ cup sour cream

2 teaspoons salt*

¼ teaspoon pepper

¼ cup cooked crumbled bacon, plus extra for garnish

½ cup thinly sliced celery

2 tablespoons chopped green olives

1 large dill pickle, chopped

½ cup minced seedless cucumber

1 medium green pepper, chopped

Parsley for garnish

Cook whole potatoes in cold unsalted water until tender, remove and allow to cool about 30 minutes before peeling and cutting. (Starting with cold water means the potatoes will cook evenly and prevent the outside from becoming mushy.)

Combine mayonnaise, sour cream, salt and pepper in a small bowl and stir to combine. Place remaining ingredients in a bowl and fold in mayonnaise-sour cream mixture. Add more mayonnaise and/or sour cream to achieve desired level of creaminess.

*This sounds like a lot of salt, but the potatoes need quite a bit. If you are hesitant, add only 1 teaspoon and adjust seasoning later after the salad has had time to sit for an hour or so.

If salad seems to dry out after sitting in the refrigerator overnight, add a tablespoon or so of milk and the creaminess should return.

Penny Kazmier

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