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3 lbs. red potatoes, washed and sliced thinly
1/2 c. sour cream
1 c. mayonnaise
1 Tbsp. apple cider vinegar
2 tsp. garlic salt
about 1 c. dried chives
1 Tbsp. parsley flakes
1/2 c. cooked, chopped bacon (6 slices)
1/4 c. sugar

Place potatoes in saucepan, cover with water and cook until tender,
but not mushy, about 30 minutes on medium heat; drain and let cool.
In a medium sized mixing bowl, combine remaining ingredients,
mixing well. Add cooled potatoes and stir until potatoes are
covered. Chill in refrigerator about 30 minutes before serving.

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