Bacon, Pine Nut And Dill Potato Salad

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2 pounds red potatoes cubed medium size (skins on)
8-10 slices of extra thick bacon 
½ cup pine nuts (toast a few more for garnish)
4 fresh sprigs dill, chopped
¾ cup mayonnaise
¾ sour cream
2 1/2 tablespoons apple cider vinegar
1 tablespoon sugar
1/2 cup parmesan cheese
Salt to taste

Cook bacon and reserve grease.  Chop bacon and set aside. Put potatoes in a large saucepan with salted water and bring to a boil.  Cook the potatoes until tender, about 10-12 minutes. Drain the potatoes in a colander and let them cool..  Cook the pine nuts in the reserved bacon grease over medium low until toasted, drain on paper towel and let cool.  Mix together apple cider vinegar and sugar.  Mix mayonnaise and sour cream and blend in apple cider sugar mixture.  Pour mayonnaise sour cream mixture over cooled potatoes and gently mash.  Do not mash completely.  You want a creamy, chunky texture.  Add cooled pine nuts, bacon, parmesan cheese, dill and mix.  Salt to taste, chill and serve. 

Serve with Condiment of extra Parmesan cheese and Balsamic Vinegar. For a thinner salad add a little chicken broth and mix well.
8-10 servings