I followed my husband's recipe protocol when coming up with this one: read all you can about one food, then cobble together your favorite ideas. I knew I wanted to use sliced (instead of chopped) red potatoes, and knew I wanted big chunks of bacon . . . the rest followed.
Sometimes I use horseradish mustard instead of Dijon--it is delectable. The best thing about potato salad is that you can add lots of different seasonings in different amounts and it'll still be yummy. Sometimes I sprinkle it with paprika, sometimes I add 12 hard-boiled eggs instead of six, and I usually use less mayo and sour cream than I wrote on the recipe card. You can really experiment and not go wrong.
