Instructions
Cook the Potatoes: Boil the peeled potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly before cutting into slices or cubes.
Prepare the Bacon: In a frying pan, cook the diced bacon until it starts to crisp. Remove from heat and set aside on paper towels to drain.
Prepare Other Ingredients: Slice the pickles and thinly slice the onion. Set aside.
Make the Sauce: In a small bowl, combine mayonnaise, sour cream, and honey mustard. Stir well to blend.
Assemble the Salad: In a serving dish, layer the sliced potatoes, crispy bacon, pickles, and onions. Sprinkle each layer with chopped parsley and drizzle with the sauce. Season each layer with freshly ground black pepper.
Notes
For a milder taste, soak the sliced onion in ice water for 10 minutes. Than drain, and pat with paper towel.
Serve this salad as a side dish with grilled meats or enjoy it as a standalone meal with fresh bread.
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