Bacon, Pine Nut And Dill Potato Salad

2 pounds red potatoes cubed medium size (skins on)
8 slices bacon, cooked chopped (reserve grease)
cup pine nuts (toast a few more for garnish)
4 fresh sprigs dill chopped
cup mayonnaise
sour cream
1/8 cup apple cider vinegar
tbsp sugar
Salt to taste

Cook bacon and reserve grease. Chop bacon and set to the side. Put potatoes in a large sauce pan with salted water and bring to a simmer. Cook the potatoes until a paring knife poked into them goes in without resistance, about 10 to 12 minutes. Drain the potatoes in a colander and let them cool. Toast the pine nuts in the reserved bacon, drain on paper towel and let cool.

Mix together apple cider vinegar and sugar. Mix mayonnaise and sour cream and blend in apple cider sugar mixture. Pour mayonnaise sour cream mixture over cooled potatoes and gently mash. Do not mash completely. You want a creamy but chunky texture.

Fold in the chopped bacon, pine nuts and dill. Salt to taste.

Garnish with extra dill and pine nuts.