Potato Salad With Sour Cream And Bacon

• 3 lbs red potatoes, cut and quartered
• 10 eggs
• 1/2 lb low sodium bacon
• 1/2 cup sour cream
• 2 cups mayonnaise
• 3/4 cup diced onion
• 1 cup thinly sliced celery
• 2 tablespoons bacon drippings
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried tarragon leaves
• 1/2 teaspoon pepper
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon salt

1. Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks. Set aside.
2. Hard boil eggs; cool. Chop nine; leave one whole. Set aside.
3. Fry bacon until crisp; drain on paper towel; crumble and set aside.
4. In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.
5. Add sour cream, mayonnaise, and spices.
6. Gently fold mixture together being careful not to mash potatoes.
7. Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.
8. NOTE: Prep time includes cooking time.

red potatoes, eggs, bacon, sour cream, mayonnaise, onion, celery, bacon, marjoram, tarragon, pepper, dill weed, salt

Taken from www.food.com/recipe/potato-salad-with-sour-cream-and-bacon-394675 (may not work)