There are a million billion ways to make potato salad of course. But, tonight, I'll stick to the basics. I do have a little tip: After draining your potatoes and letting them dry out, sprinkle them with salt and vinegar. It's just another layer of flavor.
5-6 medium potatoes
1/4 onion or green onions
3 strips bacon
1/2 cup sour cream
1/2 cup mayo with olive oil (for taste, not cause its healthier)
2-3 tbs apple cider vinegar
2 tbs dijon mustard (creamy with wine!)
2 tsp white sugar
generous amount of salt
Fry bacon until crisp, let cool, chop into bits and set aside. You can also use precooked bacon.
Peel and cut potatoes into bite size pieces and add to pan full of salty cold water. Add eggs to pan as well. Bring to a boil. After water has boiled for a few minutes, remove eggs and run under cold water. Check potatoes for doneness. Should be able to pierce with fork but not mash. When done, drain potatoes, add back onto eye of stove, with heat off. This will allow potatoes to steam and dry out completely. Sprinkle about 1 tbs vinegar over the dried out potatoes and about 1/2 tsp. salt.
In a separate bowl, mix sour cream, mayo, eggs, chopped bacon, chopped onions, mustard, vinegar and sugar. Taste for need for salt. The Mayo made with olive oil is a bit saltier (which is why i LOVE It). Fold in potatoes. Now chill for at least 3 hours :).. enjoy with baked beans. Weird, I know, but it's kinda a thing i have.