Ingredients

• 2-3 lbs of potatoes (russet or yukon gold)
• 12 oz bacon
• 1/3 cup apple cider vinegar (or your choice of vinegar)
• 1-3 tbsp sugar (I use 3 tbsp)
• 1 tbsp mustard, dijon, honey mustard or yellow (I use honey mustard)
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 3 cloves minced garlic
• 1/4 cup fresh dill
• 1/4 cup chives or diced onion
• 3/4 cup mayonnaise
• 1/2 cup sour cream

Directions

1. Dice bacon and fry til crispy
2. Remove bacon and set aside and reserve bacon grease in pan
3. Add vinegar, sugar, mustard salt, pepper and garlic and put in pan and simmer
4. Dice potatoes to 1/2 to 1 inch pieces and boil in salted water til just fork tender
5. Drain potatoes and toss and gently coat potatoes with vinegar mixture
6. Put in refriderator and allow to cool
7. Once cooled but not cold, add the sour cream and mayonaise, dill, chives and bacon pieces
8. Refriderate and serve cold

Note: you can double the recipe for larger groups

Enjoy

Adapted from source