Red Potato Salad with Crispy Bacon and Dill

There are some things that I find myself collecting recipes for and one of them is potato salad.  I have always been somewhat intrigued by all the yummy ways to dress a lowly spud that seems to elevate it to the most discriminating palate.  I love this time of year when I can just step outside and pick fresh herbs to use in this potato salad so it seems the perfect day along with the fact we are grilling tonight.  Always a great side dish with any grilled meat or poultry.

You will need:

2 pounds scrubbed and large dice red potatoes of uniform size
cold water to cover
2 t. kosher salt
1/2 pound bacon cut into 1/2" dice
1 bunch green onion chopped white and green portions
3 T. fresh dill chopped
4 T. fresh parsley chopped
1/4 C. sour cream
1/4 C. rice wine vinegar
2 T. olive oil
salt and freshly ground black pepper

Cover and bring to a boil in a heavy medium pan the potatoes and salt.

Reduce to medium heat and cook about 10 minutes till fork tender.  Drain and cool the potatoes.  You want them to dry a bit while you prepare the bacon and dressing.

Dice the bacon and fry till crisp in a heavy skillet.

Drain well on brown paper or towels.  Set aside.  Using a medium sized bowl combine with a whisk the vinegar and sour cream, slowly whisk in the oil and herbs and onion.  Combine the potato, dressing and bacon, reserving some bacon to top the finished salad.  Season to taste with salt and pepper. Top with remaining bacon and serve at room temperature or chill and serve cold.