I’ve perfected this version of potato salad over the years, and it’s all my own. 

10-12 medium red potatoes, boiled and cut into small cubes

6 cooked slices, bacon, chopped 

4-5 chopped scallions

2 celery stalks, diced

5 hard boiled eggs, chopped

For the dressing:

¾ c. mayonnaise

Sour cream

Dill weed

Parsley

Salt and pepper

Garlic powder

Mix first five ingredients. Mix the dressing and combine with the salad. Refrigerate. Salad better second day. Serves 10.

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