Ingredients:
2 pounds red boiling potatoes
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup coarse grain or spicy brown mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces Dofino Havarti cheese, diced
1/4 cup chopped chives or red onion
1/4 cup plus 2 tablespoons chopped parsley (reserve 2 tablespoons)
2 hard cooked eggs, chopped (optional)
1/4 cup crumbled crisply cooked bacon

Cooking Directions:
Simmer potatoes in salted water to cover until tender, 20 to 25 minutes depending on size of potatoes. Drain; rinse with cold water to stop the cooking and cool potatoes. Peel, if desired, and cut into 3/4 inch chunks.

In large bowl, combine sour cream, mayonnaise, mustard, salt and pepper, mix well. Add potatoes, cheese, chives and 1/4 cup parsley, toss well. Stir in eggs, if desired. Cover and chill at least 2 hours or up to 8 hours before serving. To serve, sprinkle with bacon and reserved 2 tablespoons parsley.

Makes 16 servings (about 8 cups salad)