- 2 pounds baby potatoes
- Salt and pepper
- 1/2 pound bacon, cut into small strips
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tablespoons grainy Dijon mustard
- 2 tablespoons white wine vinegar
- Parsley and chives, finely chopped
Bring a large pot of salted water to a boil. Add the potatoes and cook until they can be easily pierced with a fork. Drain potatoes and set aside.
While the potatoes are cooking, cook the bacon. Place the chopped bacon into a cold, medium-size sauté pan. Place the pan over medium-high heat and cook until crispy and the fat has rendered out.
Place the bacon and all of its fat into a large bowl. Add the mayo, sour cream, Dijon and apple cider vinegar, and season with one teaspoon of salt and plenty of black pepper. Add the drained potatoes, parsley and chives, and toss to coat. Place in the fridge until cool.