New England Potato Salad

• 8–10 small new red potatoes
• 2 cups chicken broth
• 0.25 lb. meaty bacon slices
• 1 cup mayonnaise and sour cream, mixed 2:1
• 3 largish green onions or two large dill pickles, sliced
• 6 hard-boiled eggs, peeled and chopped
• 12 black olives, pitted and sliced
• Salt & pepper to taste

Cut the potatoes into bite-sized chunks and place them in a pot. Cover them with chicken broth and bring them to a boil. Cover the pot und simmer them for about 15 minutes or so, until they are tendertende. Remove the potatoes to a bowl and save half a cup of the liquid.

Cut the bacon slices into 0.5" wide pieces and fry it slowly until done as you like it. Drain well and cool.

While the bacon is frying, mix 2 Tbsp. of the chicken broth you cooked the potatoes in with the mayonnaise and sour cream, stirring this together until it's smooth. Stir in the sliced pickle or green onions, eggs, olives, and bacon pieces; pour this over the potatoes and mix, correct the seasoning. Chill for a couple hours before serving.