Ingredients

•  1 1/2 pounds New Potatoes, Creamers or Fingerling, medium diced, about 4 cups, cooked until tender 1/2 pound Bacon, about 10 sliced, cooked until tender
• 3 each Hard Boiled Eggs, grated on a box grater
• 1/2 cup small diced Vidalia Onions
• 1/2 cup chopped Green Onions
• 1 cup Homemade Mayonnaise or your mayo of choice
• 1/2 cup buttermilk
• 1 teaspoon white vinegar
• 1 teaspoon Creole Mustard or whole grain mustard
• 1 tablespoon Crystal or Frank's Hot Sauce
• 2 tablespoons chopped Fresh Tarragon leaves
• 2 tablespoons chopped Fresh Parsley leaves

Directions

Dice the bacon, and cook until crispy. Then, in a mixing bowl, toss the first five ingredients. Cover and set aside. In a mixing bowl, combine the remaining ingredients and mix until smooth. Season with salt and pepper. Carefully toss the dressing with the potato mixture, being careful not to smash the ingredients.

If you like a drier salad, then don't add as much of the dressing; if you like heavier on the dressing, make another 1/2 recipe of the dressing. Taste, re-season with salt and pepper if needed. Cover and refrigerate for at least 2 hours or overnight.

Makes 6 to 8 servings
Recipe courtesy of Felicia Suzanne Willett, 2008