For MissyChick. By request. File under train buddies

Easy gourmet potato salad

1 small bag of PC Lil Gems Yellow Mini Potatoes (check Loblaws/No Frills)
1 small bag of PC Lil Gems Ruby Red Mini Potatoes (link here)
Bunch of fresh dill
1 tsp paprika
4 strips side bacon
6 shallots (look for them in the produce section)
1.5 cup Hellmanns' Olive Oil mayonnaise
3 tbsp Maille's Dijon Mustard (ok to use more, add to taste)
1 clove of garlic, finely chopped
Juice of 1 lemon
Salt and pepper to taste

Directions

Scrub and wash the potatoes. Do not peel. Cut into quarters. Boil til soft, about 20 minutes.

While potatoes cook, fry the bacon until it's crispy, almost burnt. Drain on paper towels and set aside.

Finely chop the garlic. Set aside.

Slice the shallots. Do not dice them.

Finely chop the dill til you can fill a 1/2 cup measuring cup. Reserve the remainder of the dill.

In a small bowl, combine the mayonnaise, Dijon mustard and paprika and whisk with a fork til well blended. Fold in the garlic and shallots.

Crumble the bacon using your fingers and drop it into the mixture. Whisk in the lemon juice. Stir in the dill. Add salt and pepper to taste. Refrigerate.

Once the potatoes are cooked, drain them well and rinse them using cold water to stop the cooking process. Dump them into a serving bowl. Let them cool, for about an hour, in the fridge.

Add the sauce to the potatoes, coating well. Coarsely chop the remainder of the dill. Sprinkle over top. Refrigerate for at least 8 hours allowing the sauce to saturate the potatoes.

Serve cold.