To-Die-For Potato Salad

Alyson Stringer (originally from Cheri Clotiaux Stringer)
8-10 servings

This is a dish that makes husbands swoon and wives beg (for the recipe)! Mom winged this one day, combining elements from a few different recipes and hit the jackpot. It was only after my insistence though, that we got it on paper and I’ve been making it ever since. The absolute KEY to this recipe is the pulverized onion — either via microplane, blender or processor. I personally don’t use eggs in mine. And the extra bonus? It’s low fat, believe it or not. (Dec 2007)

2 lbs small red potatoes
3-4 eggs
1/2 medium onion
6 slices bacon
2 Tbsp Dijon mustard
1 tsp Lawry’s season salt
Fresh dill bunch
8 oz low-fat or fat-free sour cream
Lawry’s season salt to taste
Pepper to taste

Bring water to boil in large pot. Insert potatoes and whole eggs. Bring water to boil again and let cook for 10 minutes or until cooked. While they are boiling, cook bacon until crisp, pat dry and crumble into a medium bowl.

When done, peel eggs and cut up all the potatoes and eggs into a large bowl.

In another bowl, combine Dijon mustard, Lawry’s Seasoned Salt and sour cream (or greek yogurt). Pulverize the onion (with a microplane, blender or processor) — making sure that all of the juices go in! Then “chop” the entire bunch of dill with kitchen shears over the bowl. Blend together. 

Pour Dijon mixture over eggs and potatoes and fold over until well blended.

*In lieu of the sour cream, you can also use 4 oz of low-fat or fat-free sour cream or greek yogurt and 4 oz fat-free mayo.