Sandra Lee's Heirloom Potato Salad

Ingredients

Cooking Directions

Peel potatoes, and cut into 1 to 11/2-inch cubes.

In a large heavy-bottomed pot, add potatoes and enough water to cover. Bring to a boil over medium-high heat; cook until potatoes are just tender. Drain, and refrigerate for 1 hour.

In a large skillet, cook bacon over medium-high heat for about 10 minutes, or until browned and crispy. Transfer bacon to a paper towel–lined plate, reserving 1/4 cup drippings in skillet.

Thinly slice onion. Add onion to bacon drippings in skillet, and cook over medium-high heat for about 6 minutes, or until caramel-colored. Remove onion from pan, and allow to cool.

Chop celery.

In a large bowl, combine mayonnaise, sour cream, dill, parsley, salt, and pepper, whisking well to combine. Add potatoes, bacon, celery, and cheese. Toss gently to combine.