My family rave about my Red Potato Salad with Herbs & Bacon Recipe. It's packed with lots of yummy flavors and texture and is a great side dish recipe when you finally open up the grill in spring and summer.

Although I used baby red potatoes in this recipe, the white version are also welcome here. Potatoes are in season all year round so this recipe necessarily doesn't have to be a spring or summer thing - it's great during any season and an awesome potluck item to take to picnics (packed on ice) and parties. Everybody will just love this salad!

If you want to turn this into a vegetarian recipe, then just omit the bacon or add something else into it. You are the cook and I'm giving you the basics. Be creative and enjoy!

Cook's Note: - Choose potatoes that are of similar size. If you use large and small ones in the same pot, then you will end up with some potatoes that are perfectly cooked, but some that are under cooked. Cut the large potatoes in half and they will be done with the smaller ones at the end of cooking.

Ingredients

1/2 lb. bacon, regular or smoked
1 medium sized leek
3 cloves fresh garlic, crushed
1/2 cup mayonnaise
1/2 cup sour cream
3 tbsp. fresh dill, chopped finely
1 tsp. fresh rosemary, chopped finely
2 tbsp. dilled pickle relish
1 tsp. salt
1 tsp. pepper
1 1/2 lb. baby red or white potatoes
1/2 cup red onion, finely diced
Olive oil or vegetable oil

Method

Preheat the oven to 375 degrees F.

1. Arrange the bacon on parchment paper or foil on a baking sheet and cook for approximately 20 - 30 minutes until it becomes to the point of looking well cooked and then remove from the oven. Drain the bacon on paper towels and chop really fine. Set aside.

2. Bring the potatoes to a boil in salted water, cover and simmer until tender, about 20 to 30 minutes. Drain the potatoes when fork tender (not really soft) and spray or run cold water over them briefly to stop the cooking process.
Let them continue to drain a little and then refrigerate until they are really cold. Then, cut the potatoes into 1/2 inch pieces. Set aside.

3. In a medium skillet/pan heat 2 tablespoons of olive oil for 2 minutes over a medium heat. Sauté for approximately 6 - 8 minutes or until they are soft and/or opaque. Remove with a slotted spoon and set aside with the potatoes.

4. In a large bowl combine the potatoes, leeks, bacon onion, sour cream, mayonnaise, dill, rosemary, relish, salt and pepper. Mix well and taste. Add more salt and pepper to your liking if you wish. Refrigerate and chill well.