Paula Deen Potato Salad

Step 1

In a large pot or Dutch oven over medium-high heat, bring the salted water and potatoes to a boil. Reduce the heat to medium and simmer for 8-10 minutes, or until the potatoes are fork-tender. Drain the potatoes and allow them to cool.

Step 2

In a large bowl, whisk together the mayonnaise, sour cream, dill, salt, and pepper until well-combined.

Step 3

When they're warm enough to handle, slice the potatoes in halves or quarters, depending on their size. Toss in the potatoes, bacon, eggs, celery, and onion.

Step 4

Cover the bowl and refrigerate it for up to 3 days. Serve it chilled or at room temperature. Enjoy!