A flavorful potato salad made without mayo, featuring crispy bacon and a spicy mustard, mixed with fresh herbs and sour cream. Perfect for gluten-free and dairy-free diets.
1: Add potatoes and 2 tbsp salt to a large dutch oven or stock pot with enough water to cover them by four inches.
2: Bring water to a boil over high heat then reduce heat to medium low and allow potatoes to simmer until just fork tender, about 15-20 minutes.
3: Transfer into an ice bath and allow potatoes to cool before dicing into 1-2 inch pieces.
4: Meanwhile, heat a large skillet over medium and add bacon pieces. Cook until golden and crispy then remove and set aside on a paper towel lined plate.
5: In a small bowl, combine lemon juice, sour cream and mustard. Mix well until thoroughly combined.
6: Add potatoes to a large bowl along with bacon, celery, green onion, and dill.
7: Pour sauce over top and toss ingredients gently to avoid breaking up the potatoes excessively.
8: Garnish with chives and more fresh dill.
