Potato Salad With Sour Cream and Bacon

Ingredients

• 3 lbs red potatoes, cut and quartered
• 10 eggs
• 1/2 lb low sodium bacon
• 1/2 cup sour cream
• 2 cups mayonnaise
• 3/4 cup diced onion
• 1 cup thinly sliced celery
• 2 tablespoons bacon drippings
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried tarragon leaves
• 1/2 teaspoon pepper
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt

Directions

1. 1

   Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside.

2. 2

   Hard boil eggs; cool. Chop nine; leave one whole. Set aside.

3. 3

   Fry bacon until crisp; drain on paper towel; crumble and set aside.

4. 4

   In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.

5. 5

   Add sour cream, mayonnaise, and spices.

6. 6

   Gently fold mixture together being careful not to mash potatoes.

7. 7

   Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.

8. 8

   NOTE: Prep time includes cooking time.