Alright ... Zel is starving, so without further ado, but with a special greeting to Brian, here's my potato salad recipe. Serves 4-6.
2 lbs. potatoes
1 tbsp caraway seeds*
3 hardboiled eggs
12 oz breakfast bacon
2 yellow onions
1/2 cup of sliced pickles
5 tsp sour cream
1 tsp dijon mustard
Boil the potatoes with the caraway seeds* for about 20 minutes.
Boil the eggs (I put them in with the potatoes for the last 10 minutes).
Dice the bacon, fry it in a skillet.
Dice the onions, add them to the bacon.
Douse with paprika to taste. (I do this for two reasons: it browns the onions nicely, and gives them a slightly sweet flavor.)
When the onions are glassy, set the skillet aside.
When the taters and eggs are done, peel and dice them.
Combine them with the bacon and eggs in a big bowl.
Add the sliced/diced pickles. (If fancy strikes me, I also add peas, carrots, cucumber, tomatoes, or any other veggies.)
Add sour cream and mustard to the salad, season with salt and pepper to taste.
Let sit for ten minutes, and mix it up again to make sure all the flavors blend well.
* If you really like caraway, add a few more seeds with the sour cream and mustard at the end. If you don't like caraway at all, just leave it out entirely. No harm done.
This tastes great when it's still warm. But it's just as good after a day in the fridge (if there's any left).