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Dilled Fingerling Potato Salad

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2 pounds fingerling potatoes
3 large eggs
3 strips bacon
1/4 cup finely chopped dill
1/4 cup finely chopped chives
3 tablespoons sour cream
3 tablespoons mayonnaise
2 tablespoons malt vinegar
2 tablespoons lemon juice (about 1/2 lemon)
1 tablespoon maple syrup
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

Add potatoes to a pot and cover with water. Bring to a boil and reduce to a medium simmer. Cook until potatoes are tender, about 10 to 15 minutes. Drain and let cool slightly. Slice potatoes in halves or quarters, depending on size.

Prepare eggs at the same time. Add eggs to a pot and cover with water. Bring to a boil, cover, and shut off heat. Let sit for 15 minutes. Rinse under cold water. Peel and chop fine.

In a skillet set over medium-high heat, cook bacon until all fat has rendered and bacon is crisp. Alternatively, place bacon on a plate and cover with a paper towel. Microwave on high for 4 minutes. Let cool slightly and chop fine.

Combine potatoes, eggs, bacon, dill, and chives in a large bowl.

In a measuring cup or small bowl, whisk together sour cream, mayonnaise, vinegar, lemon juice, maple syrup, salt, and pepper. Pour over potatoes. Toss to combine. Check seasoning. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Yield: 4 servings.

  - Recipe courtesy of Gastronomer's Guide

 

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