Huey's Potato Salad

Jade

16 baby potatoes
½ C mayonnaise
3 T sour cream
1 T Dijon mustard
Squeeze lemon juice
Olive oil
4 bacon rashers, chopped
4 shallots, chopped

Cook potatoes in salted boiling water until tender, drain, leave to dry out and cool, halve. Combine mayo, sour cream, mustard, lemon, add boiling water if necessary for right consistency. Saut? bacon until crispy, add it and juices to potatoes. Add shallots and dressing to taste.