Baby Red Potato Salad



3 pounds baby red potatoes, washed well and cut into quarters
1 teaspoon salt
1 cup sour cream
2 cups mayonnaise
1 teaspoon garlic salt
1/2 teaspoon black pepper
2 cups finely diced celery
4 hard-boiled eggs, chopped
4 scallions, chopped
1/4 cup fresh chopped dill
Half pound bacon, cooked and crumbled (optional)


Fill a large pan with water. Add potatoes and salt. Bring to a boil over medium high heat. Cook 10 to 20 minutes or until potatoes start to get tender. Don’t overcook them – we’re not mashing potatoes here!
In a large bowl, whisk together next 4 ingredients. Add potatoes and remaining ingredients. Toss to coat. If mixture looks dry, add more mayonnaise. Cover and chill for a few hours or overnight until ready to serve. Before serving, check to see if more mayonnaise is needed. It should be nice and creamy! Garnish with more fresh chopped dill and scallions if you want.

Recipe from Festival Foods.