Ingredients:
6-oz bacon
2 lbs small Yukon potatoes, peeled & quartered
2/3 cup mayonnaise
2/3 cup sour cream
1/2 lemon, juiced
2 tsp
Urban Accents Normandy Fine Herbs
Directions:
Cook bacon until crisp, cool and crumble. Boil potatoes until tender, about 30 minutes. Drain and transfer to serving bowl. In small bowl, combine mayonnaise, sour cream, lemon juice, and Normandy Fine Herbs. Pour over potatoes and gently stir. Top with bacon crumbles and serve.
