Classic Potato Salad

Ingredients

• 2 pounds Yukon Gold potatoes, cut into 1-inch pieces
• 6 slices bacon
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 2 teaspoons mustard
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped celery
• 1/4 cup chopped parsley
• 2 dill pickles, chopped into 1/4 in cubes
• Coarse salt
• Freshly ground pepper

Directions

1. Put the potatoes in a large pot, add enough cold water to cover, and stir in 1 teaspoon salt. Let the pot come to a boil, then turn the heat down until the water is quietly bubbling. Cook until a fork slides in easily, about 20 minutes. Drain them, then cool them under cold water so they stop cooking. If you like, while they are drained and still a bit warm, toss them with some pickle juice so the potatoes drink in a little extra flavor.
2. While the potatoes are cooking, set a frying pan over medium low heat. Arrange the bacon in the pan without overlapping, and cook it gently, using tongs to flip it now and then, until it is lightly browned and a good amount of fat has cooked out. Move the bacon to a paper towel-lined plate so the extra grease can drain. Keep that fat out of the sink, since it can clog the drain; pour it into a jar instead, or blot it up with paper towels and throw it away. When the bacon has cooled, chop it finely.
3. In a large bowl, whisk sour cream with mayonnaise and mustard, then add a little salt and pepper. Fold in the potatoes with a rubber spatula, gently enough that they stay mostly intact. Add the green onions, celery, parsley, pickles, and bacon, and fold again with the same light touch. For good measure, add a couple tablespoons pickle juice. Taste, then adjust with salt and pepper.