SOUTHERNERS HAVE NO MONOPOLY ON CLASSIC American potato salad enhanced with all sorts of other
ingredients and dressed primarily with mayonnaise, but they do draw a strict line when it comes to the variety of potato. Round, red boiling potatoes are the cardinal rule in the South (russets and other baking potatoes are considered too mealy and starchy for potato salad), with the only other acceptable type being yellow-fleshed Yukon Golds. “Tater” salad is almost as popular as coleslaw with pork barbecue in the South, and rarely will you find fried chicken or any baked ham without this salad on the side. The only other cardinal rule is never to undercook or overcook the potatoes (they’re perfect when easily pierced with a small knife). Remember that they continue cooking
when simply drained in a colander and do not need to be doused in cold water. All mayonnaise can be used in this recipe, but the sour cream does add a silky fluffiness to the dish.

Makes 6 servings

INGREDIENTS

• 4 slices bacon
• 8 medium red potatoes (about 2 pounds)
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 2 tablespoons prepared horseradish
• 1⁄2 teaspoon freshly ground black pepper
• Salt to taste
• 4 hard-boiled large eggs, roughly chopped
• 4 scallions (part of green tops included), chopped
• 2 sweet pickles, chopped
• 2 tablespoons chopped pimentos

INSTRUCTIONS

1. In a medium skillet, fry the bacon until crisp over moderate heat.
2. Drain the cooked bacon on paper towels and crumble it.
3. Meanwhile, peel the potatoes and cut them into 1-inch cubes.
4. Place the potato cubes in a large saucepan and add enough water to cover them.
5. Bring the water to a boil, then reduce the heat to moderate, cover, and cook the potatoes until just tender, about 10 minutes. Be careful not to overcook.
6. Drain the cooked potatoes in a colander and let them cool.
7. In a large mixing bowl, combine the mayonnaise, sour cream, horseradish, black pepper, and salt. Stir the ingredients until well blended.
8. Add the crumbled bacon, cooled potatoes, chopped hard-boiled eggs, chopped scallions, chopped sweet pickles, and chopped pimentos to the mixing bowl.
9. Gently toss all the ingredients together until well blended.
10. Cover the bowl with plastic wrap and chill the potato salad until ready to serve.