Bacon, Pine-Nut & Dill Potato Salad

Bacon, Pine Nut & Dill

Potato Salad

"Red potatoes drenched in a mustard/white balsamic dressing, tossed with sliced eggs, toasted pine-nuts, freshly grated Parmesan, green onions, dill, then finished with crispy bacon & olive oil"

Ingredients

3 pounds of red potatoes, unpeeled and scrubbed well

Freshly cracked salt & pepper

1 tablespoon white balsamic vinegar

1 tablespoon sugar

½ tsp salt

¼ teaspoon freshly minced garlic

1 ½ cups mayonnaise

½ cup sour cream

3 tablespoons Dijon mustard

8 large eggs, hard boiled

1/4 cup thinly sliced green onion. About 4

5 tablespoons pine-nuts, toasted

2 tablespoon freshly chopped dill, plus extra for topping

1 1/2 ounces (weight) finely grated Parmesan cheese, plus extra for topping/garnish

8-10 crispy strips of bacon, chopped

Good quality olive oil

Note:

Pine-nuts can toasted in a cast iron skillet over medium temperature.

Directions

Cut the potatoes to about 1 1/2" cubes. Add the potatoes to a large pot and cover with water. Bring to a boil then salt well. Reduce to medium and cook until fork tender. Drain off water, pour back into the pot, cover with a lid or kitchen towel and set aside to steam.

Add the balsamic vinegar, sugar, salt & garlic to a medium sized mixing bowl and whisk to dissolve.

Add the mayonnaise, sour cream and Dijon mustard and whisk until smooth. Add the potatoes to a large mixing bowl, lightly season with salt & pepper, add the sauce and toss. Halve the eggs lengthwise then cut widthwise into 1/6's. Add 5 of the sliced eggs, green onion, 3 tablespoons of the pine-nuts, 2 tablespoons of dill, Parmesan cheese and toss well. Scrape into a serving bowl and chill in the refrigerator.

Before serving, finish/garnish with the bacon, remaining eggs, extra chopped dill, extra grated Parmesan cheese, extra pine-nuts, freshly cracked pepper and drizzle with olive oil. Serves 8-10