Dill-Ishous Potato Salad

• 3 lbs yukon gold potatoes or 3 lbs red bliss potatoes
• 7 tablespoons reduced-fat mayonnaise
• 6 tablespoons reduced-fat sour cream
• 2 tablespoons Dijon mustard
• 4 teaspoons apple cider vinegar
• 1 tablespoon horseradish
• 8 slices thick cut maple bacon (cut into 1/4in pieces)
• 2 tablespoons shredded parmesan cheese
• 3 12 tablespoons fresh dill
• 5 scallions (only the green parts)
• 6 dashes hot sauce
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons truffle oil, to drizzle

1. Place potatoes in cold water in a medium saucepan.
2. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes.
3. In a skillet saute the bacon on medium low heat until crispy.
4. Place crispy bacon on a plate lined with a paper towel and discard the grease.
5. Chop dill and scallions set aside.
6. Drain the potatoes and let cool in a colander or on a sheet pan for about 8 minutes.
7. In a large bowl combine mayo, sour cream, Dijon mustard, vinegar, horseradish, hot sauce, dill, 3/4 of the scallions, salt and pepper.
8. Stir till well mixed.
9. Cut potatoes in 1/4's and add to dressing bowl.
10. Add bacon and the Parmesan cheese then gently fold it all together coating potatoes in the dressing.
11. Garnish with remaining scallions and drizzle with the truffle oil.
12. Serve warm or at room temperature.

gold potatoes, mayonnaise, sour cream, mustard, apple cider vinegar, horseradish, maple bacon, parmesan cheese, dill, scallions, hot sauce, kosher salt, black pepper, truffle oil

Taken from www.food.com/recipe/dill-ishous-potato-salad-522951 (may not work)