This is a classic summer salad, perfect for cookouts. It has complex flavors and a great mixture of textures as well. It can be eaten warm, as soon as it is prepared, or allowed to chill.
1 lb small potatoes, such as new potatoes or fingerlings, red or gold, skin on
3-4 eggs, hard boiled, shelled, medum dice
3 stalks celery, medium chopped
1/2 cucumber,small dice
1/2 bell pepper or several small sweet peppers, small dice
4 rashers of thick cut bacon, cooked until crispy, drained
1/2 large sweet onion, small dice
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped parsley
1 tsp celery seed
2 Tbsp whole grain mustard
salt and pepper
paprika
Boil potatoes, with skin on, in salted water until done. Remove from water, quarter them and place in a large bowl. Add all other ingredients. Add salt and pepper as needed. Sprinkle paprika on top if you wish. Mix well and serve warm or chill.
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