Potato Salad with Fresh Herbs

Potato Salad with Fresh Herbs

Ingredients
3 lbs red potatoes
½ cup crème fraiche
½ cup mayo
2 tsp Dijon mustard
Salt and black pepper
1 handful fresh herbs: I used dill, parsley and garlic chives
6 eggs, hardboiled
3 green onions, chopped
3 radishes, chopped
3 slices bacon, cooked and crumbled (optional)



Directions
1. Heat oven to 350 degrees. Place potatoes on a baking sheet; prick each potato with a knife. Bake for 1 hour; potatoes should be cooked through, but not mushy. Set on plate in fridge to cool.
2. In a large bowl, whisk together crème fraiche, mayo, mustard salt and pepper. Finely chops herbs of choice and add to bowl.
3. Peel and chop eggs, add to bowl.
4. Cut cooled potatoes into bite size pieces and add to bowl.
5. Add chopped onions and radishes to bowl, stir to coat.
6. Cover and refrigerate salad at least 1 hour before serving.