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1
Wash the potatoes well, do not peel.
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2
Cut potatoes into 1/2 inch cubes and place in a large saucepan set over high heat.
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3
Cover with water, add 1 tablespoon of salt and mint sprig and bring to boil.
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4
Reduce heat, cover and simmer until potatoes are just tender, about 6 to 8 minutes.
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5
Do not overcook.
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6
When done, drain well, discard mint leaves, leaving the potatoes in the saucepan, and while the potatoes are still hot, sprinkle with 2 tablespoons of lemon juice and toss lightly to coat.
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7
Transfer to a bowl, cover with plastic wrap and refrigerate to cool.
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8
Meanwhile cook bacon in a frying pan, (if using) on medium-low heat until very crispy, turning often, about 8 to 10 minutes.
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9
Remove to paper towels to drain and cool.
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10
While the potatoes are cooking, place the eggs in a saucepan, cover with cold water and bring to boil.
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11
Reduce heat and simmer for about 15 minutes.
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12
Drain, and immediately pour cold water over eggs, changing water at least 3 times, then cover again with cold water to cool for about 5 minutes.
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13
Peel the eggs, rinse with cold water and place in a bowl, cover with plastic wrap and place in the refrigerator to completely cool.
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14
Chop eggs when ready.
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15
DRESSING.
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16
In a mixing bowl, whisk together mayonnaise, sour cream, 2 teaspoons of lemon juice, Dijon mustard, hot pepper sauce, horseradish, dill weed, crumbled blue cheese, chopped green onion, chopped Gherkins, Cherkin juice, salt and pepper; stir to mix well and set aside.
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17
Transfer the cooled potatoes and chopped hard boiled eggs to a large mixing bowl.
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18
Add red pepper, celery, radishes and green onions and gently stir to incorporate.
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19
Pour dressing over the potato mixture and stir with a wooden spoon until well mixed.
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20
Level the top.
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21
Sprad 1/4 cup of mayonnaise hinly over the potato salad.
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22
(This helps seal the moisture in the potato salad.
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23
).
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24
For presentation, lightly sprinkle some Hungarian paprika over the salad.
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25
If desired, cook 2 extra hard boiled eggs, cut into slices and arrange on top of the salad.
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26
Cover the salad with plastic wrap and chill for at least 1/2 hour before serving.
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27
Crush the cooked bacon and place on the table to use as desired.
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28
.
