6-8 medium sized Yukon Gold or Red Bliss Potatoes washed, halved, quartered, and unpeeled (you can use regular potatoes, but I would halve the amount if you do)
6 large eggs, pricked on the blunt end with a needle or pushpin
6-8 full sour dill pickles finely chopped (do not use pickle relish or cold press pickles)
1 medium Granny Smith apple, unpeeled and coarsely chopped
1 medium Jonagold apple, unpeeled and coarsely chopped
8 oz of sour cream or plain yogurt
1 bag of real bacon bits (or about three slices cooked bacon, chopped)
2 Tbsp of dried chives
2 Tbsp of salt
1/4 tsp of pepper
3 large spears of celery, washed, trimmed, halved and coarsely sliced (optional)
1. Fill a small saucepan about half full of water and set it on the stove to boil. Meanwhile, place the potatoes and salt in a large saucepan, cover them with cold water and set them on the stove to boil. Both pans should come to a boil at roughly the same time. Add the eggs to the small saucepan and let it return to a boil, uncovered. Allow both pots to boil for about eight minutes. At the end of this time, immediately remove both pots from the heat. Potatoes should be just soft enough to easily receive the tines of a fork without completely falling apart. Drain the eggs and set them under cold running water until they have cooled. Drain the potatoes and put them into a large bowl. The potatoes shouldn't take up more than two-thirds of the bowl.
2. Shell, halve and then quarter the hard boiled eggs and add them to the bowl with the potatoes. To this, add the pickles, celery (optional), apples, and bacon. Gently toss to mix.
3. Add the sour cream or yogurt and the remaining spices. Gently toss again to coat.
4. Refrigerate for about an hour or overnight. Serves about six to eight people.