Ingredients
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3 lbs red potatoes (peeled and cut in half or quarters, depending on the size of potato)
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5 -6 slices bacon, cooked to very crisp and crumbled
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2 tablespoons white vinegar
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2 tablespoons fresh lemon juice
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3 -4 green onions, chopped (can use red onions in place of green)
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2/3 cup mayonnaise
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1/4 cup sour cream
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2 tablespoons chopped fresh parsley
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1 tablespoon Dijon mustard
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3/4-1 cup roasted red pepper (use purchased red peppers from a jar, drained and chopped)
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salt and black pepper
Instructions
- Cook the potatoes in boiling salted water until JUST fork-tender (about 25-30 minutes).
- In the meantime while the potatoes are cooking, whisk together the lemon juice and vinegar.
- Drain the potatoes; cool slightly, then cut into about 3/4-inch pieces.
- Drizzle with the lemon/vinegar mixture.
- Cover and chill for about 2 hours or more, or until cold.
- In a small bowl whisk together the mayo, sour cream and Dijon mustard (can double the mixture if desired).
- After the potatoes are chilled, mix in the onions, fresh parsley and chopped roasted red peppers, chopped bacon, salt and black pepper; toss well to combine.
- Pour over the dressing and mix to combine.
- Season with more salt and pepper if desired; cover and refrigerate for a minimum of 4 hours.