4 lg. potatoes, peeled
1/3 c. olive oil
1 tbsp. balsamic vinegar
Salt and freshly ground pepper
1 tbsp. fresh dill, chopped
1 clove garlic, peeled and crushed
1/3 c. mayonnaise
1/3 c. sour cream or plain yogurt
3 stalks celery, thinly sliced
3 green onion, finely chopped
12 sm. sprigs fresh dill
4 strips smoked bacon, cooked and crumbled

Cook the potatoes in boiling water until tender. Meanwhile, combine the olive oil, balsamic vinegar, salt and pepper, dill and garlic in a small bowl (discard the garlic before serving). Drain the potatoes, slice into thick slices and dress with the vinaigrette while the potatoes are still warm. Mix the mayonnaise and sour cream together. When the potatoes have cooked, arrange the salad on a platter or bowl beginning with the potatoes, then the mayonnaise-sour cream mixture, celery, onions, dill and bacon. Continue to layer ingredients, in order, in a loose fashion. Serve or refrigerate until ready to use. Serves 6.