Super Simple & Suprisingly Scrumptious Spud Salad

In my last post I welcomed spring.

But apparently Mother Nature doesn't read my blog, because she's kept everything under a deep freeze here for a long time now. Other than one little teasingly nice day, the temperatures here have remained 20 degrees below normal. The ground is still too frozen to plant potatoes, which means that I might not have potatoes in June.

Not being able to plant potatoes, of course, has me thinking about potatoes. So I'm posting this lovely potato salad recipe... I hope you like it...
Making a potato salad always seems like a lot of work, doesn't it? You have to peel potatoes. And cook potatoes. And chop potatoes. And boil eggs. And peel eggs. And chop eggs. And chop up more vegetables. And mix up a batch of dressing. By the time you're done preparing it every bowl, whisk, mixing spoon, and cutting tool that you own is soiled and the kitchen looks like a tornado came through. Sometimes I even have to change my clothes. I'll be honest. This potato salad is no different. There's a lot of prep to this one, too. But it has a fairly short ingredient list. And the dressing is a cinch. It's exactly what you are looking for if you're looking for something new to try. It's a simple twist of an old favorite. This potato salad will be a hit every time... I promise.

SUPER SIMPLE & SUPRISINGLY SCRUMPTIOUS SPUD SALAD
2 pounds potatoes, boiled until fork tender, cooled, then roughly chopped*
6 hard boiled eggs, finely choppped
1 pound bacon, chopped, cooked in skillet, and drained
1/2 cup finely chopped onion (I like a red onion best in this)
1/2 cup finely chopped celery
1 cup mayonnaise (store bought, or make your own)
1 cup sour cream
salt and pepper, to taste

Toss potatoes, eggs, bacon, onion, and celery together in a large bowl. Stir Mayonnaise and sour cream together in a smaller bowl. (I add some salt and pepper to this mixture). Stir half of the dressing into the ingredients in the large bowl. Cover remaining dressing and reserve. Just before serving stir in remaining dressing. Taste and adjust seasonings.

*I grow 2 all purpose potato varieties, white kennebec and red pontiac, so those are the varieties that I use for all potato recipes. (Both of these varieties also happen to store very well.)