Karen's American Potato Salad

4 lbs small - med red potatoes,uniform in size

Dill Vinaigrette (see below)

4 hard boiled eggs, thinly sliced

8 slices bacon, cooked crispy, finely chopped

8 stalks green onion, finely chopped

1/4-1/3 cup finely chopped parsley

2-3 Tbsp finely chopped chives

2 Tbsp strong dijon mustard

1/3 C Real Mayo (or Greek Yogurt

1/2 C Sour Cream

Kosher salt & Cracked Pepper

Quarter potatoes and boil in salted water for about 30 minutes.  Begin checking them at 15 minutes to make sure you don't over cook them.  They should be al dente.  Drain and pour the vinaigrette over the hot potatoes in a stainless bowl.  Chill, stirring occasionally  until no longer warm.

Add the eggs, bacon, parsley, chives and salt and pepper.  Add just enough Mayo and Sour cream to make the mixture come together.  Chill overnight (best) or at least 4-6 hours. 

Vinaigrette:

2 parts olive oil

1 part cider vinegar (makes it more acid)

1/4 cup chopped dill

Cracked black pepper

Mix the liquid in the blender, then add the herbs and toss with potatoes.