INGREDIENTS:
2 1/2 lbs of Yukon Gold Potatoes, peeled
1/3 cup (80 ml) mayonnaise
1/3 cup (80 ml) sour cream
2 tsp (10 ml) Dijon mustard
1/2 tsp (2.5ml) salt
1 tsp (5 ml) celery seed
1 tbsp (15ml) parsley, chopped
1/4 cup (60 ml) red onion, diced
2 scallions, sliced
5-6 sliced cooked bacon, roughly chopped
METHOD:
Boil potatoes until fork tender. Allow to cool. Cut potatoes into bit-sized chunks and set aside.
In a small bowl mix together the mayonnaise, sour cream, mustard, salt, celery seed, parsley and red onion. Pour dressing over cut potatoes and toss to combine. Transfer potato salad to a serving bowl.
Top with sliced scallions and crumbled cooked bacon.
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