4 med. red potatoes (about 2 lbs.)
1/2 c. sour cream or plain yogurt
1/2 c. mayonnaise
2 green onions with tops, minced
1 tbsp. fresh dill or 1 1/2 tsp. dried
2 tsp. Dijon type mustard
1 1/2 tsp. lemon juice
1/2 tsp. salt
Dash pepper
1/2 lb. bacon, cooked and crumbled as garnish

Cook potatoes, cool and cube (leaving skins on). Meanwhile, mix the rest of the ingredients, except bacon and stir into cooled potatoes. Taste and adjust seasonings. Refrigerate covered overnight. Just before serving, garnish with bacon. Makes 6-8 servings. Recipe can be doubled.