Ingredients:

• 2 lbs of white new potatoes
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped celery
• 1/4 cup parsley
• 2 dill pickles, chopped into 1/4 in cubes
• 6 slices of bacon, cooked and crumbled
• Coarse salt
• Freshly ground pepper

Directions:

In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp knife, 20-30 minutes. Drain well. Note that you keep the skins on the Russets if you are using those in order for the potatoes to hold their form better while cooking. Once the potatoes have cooled, cut into 3/4 inch chunks..

In a large bowl, whisk together the sour cream, mayonnaise; sprinkle and whisk in some salt and pepper. Add the potatoes and use a rubber spatula to gently fold to combine. Season some more with salt and pepper. Cover; refrigerate for at least 1 hour and up to one day.   Garnish with a few sprigs of parsley.

Serves 4-6.