I made bacon potato salad one Easter holiday and served it in individual ice cream dishes. It was quite the hit.
6 to 8 medium potatoes (about 3 lbs) peeled and cut into 1 inch cubes (get the ruler out ---ha ha)
1/2 pound bacon (the kind you cook in the microwave works well) cooked and crumbled
6 green onions chopped
2 celery ribs, finely chopped
2 tablespoons chopped pimento, drained
3/4 tsp salt
1/4 tsp pepper
1/2 cup mayo (I use light)
1/2 cup sour cream (use fat free or light)
Garnishes - paprika, celery sticks
Cook potatoes in boiling water to cover in a Dutch oven over medium heat for 15 to 18 minutes or until tender. Drain and let cool.
Place potataoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayo and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired. Serve in individual ice cream dishes to add a nice touch.