2 1/2 lbs. baby potatoes (about 30) (I prefer gold or red)
1/4 c. sour cream
2 Tbsp. Best Food mayonnaise
1 Tbsp. whole grain mustard
1 tsp. lemon zest
3 Tbsp. fresh lemon juice
1/2 to 3/4 c. crumbled bacon
1 dozed eggs, hard boiled
Kosher salt and pepper
Boil potatoes until tender.
Meanwhile, in a large bowl, whisk together sour cream, mayonnaise,
mustard, lemon zest, lemon juice and bacon. Add salt and pepper to
Chop up potatoes and eggs. Add to dressing and toss to coat.
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