Red, White and Blue Potato Salad

  • 2 pounds red potatoes, Yukon potatoes, and purple potatoes
  • 1 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup dill pickles, chopped
  • 3 tablespoon yellow mustard
  • 3 tablespoon chives, chopped
  • 2 tablespoon fresh dill, chopped
  • 12 strips bacon, cooked crisp & crumbled
  • 4 hard boiled eggs, chopped
  • 1/2 onion, grated
  • 1/2 teaspoon onion salt
  • Pepper to taste
  1. In a large stock pot, boil the potatoes till they are fork tender.
  2. Remove from the stove and rinse with cold water.
  3. Allow potatoes to chill.
  4. Cut into bites size pieces and place in a large bowl.
  5. Mix together the mayonnaise, yellow mustard, sour cream in a small bowl.
  6. Pour the dressing over the potatoes and toss in the herbs, eggs, chopped bacon, and dill pickles.
  7. Stir together and cover with plastic wrap and chill for at least 3 hours before serving.
  8. Add salt and pepper to taste.