Bacon Potato Salad
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- 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.
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