Potato Salad, Mostly Cobbed

• 2 pounds small red potatoes, washed and halved (or medium potatoes, quartered)
• salt and pepper to taste
• 1/4 cup white wine vinegar
• 1/4 cup mayo
• 1/4 cup sour cream
• 2 hard boiled eggs, peeled and finely chopped
• 1/2 cup bleu cheese, crumbled
• 2 teaspoons mustard (preferably Dijon)
• 1 garlic clove, minced
• 1 cup cherry tomatoes, halved
• 4 bacon strips, cut into 1/2 inch pieces
• 1 avocado,(or 2 if you're an avocado lover, like myself!) pitted, and cut into 1/2 inch cubes
• chopped chives, to garnish

1. Add potatoes to a large pot, fill with enough water to nearly cover potatoes, cover and bring to a boil. Turn down to a simmer and cook until potatoes are just tender when speared with a fork, about 20 minutes. Drain potatoes and allow to cool to room temperature.
2. When cooled, gently toss with vinegar and a sprinkling of salt and pepper (about 1/2 tsp. each). Refrigerate potatoes to chill.
3. Fry the bacon until crisp, then remove to a plate covered with a paper towel to drain. Set aside.
4. In a small bowl, whisk together mayo, sour cream, mustard and garlic clove, stir in egg pieces, then refrigerate until ready to use.
5. When potatoes are chilled, in a large bowl gently toss together the potatoes, mayo mixture, bleu cheese, bacon bits, and tomatoes. Transfer into a serving bowl, top with avocado pieces, sprinkle with chives, and serve.

red potatoes, salt, white wine vinegar, mayo, sour cream, eggs, bleu cheese, garlic, cherry tomatoes, bacon strips, avocado, chives

Taken from food52.com/recipes/4721-potato-salad-mostly-cobbed (may not work)