If your looking for a true taste of summer, then look no further. For a real PA Dutch cooking experience make this old fashioned potato salad. My Mom's mom Stella Smith used to make this deli delight, and my Mom still makes her version, and of course I have mine... So break out the grilling meats, sunscreen and Coronas and you will be ready for your pool party with this perfect summer potato salad. LET'S EAT!
-2 pounds baby red bliss potatoes
-2 large eggs
-1/2 bunch sliced scallions, white and green parts
-1/2 lb of cooked bacon crumbled - (cooked the whole lb - we ate 1/2)
-4 stalks celery diced
-1 cup light mayonnaise
-1 cup light sour cream
-1/4 cup yellow mustard
-1/4 cup sweet relish with juice
-1/2 small red onion, chopped
-2 tablespoons chopped fresh flat-leaf parsley
-1/2 bunch thyme, chopped
-1/2 lemon, juiced
-Freshly ground black pepper
-dash hot sauce
-Paprika, sprinkle on top for color
-Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
-Reserve some scallion greens and bacon for garnish. Meanwhile, stir together the mayonnaise, sour cream, mustard, relish, onion, celery, remaining scallions and bacon, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and slice them into the bowl. Drain & cool potatoes under running water, slice them into quarters. Add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Sprinkle with paprika before serving.