This is a pretty simple recipe, which I adjusted because I don't like mayo. Hopefully the absence of it evens out the additional calories added by the bacon!
3 lbs cubed red-skinned potatoes, unpeeled
1 package bacon
1 chopped red bell pepper
1/2 cup minced fresh chives (can substitute scallions if you can't find chives)
1 1/2 cups sour cream
4 tbsp red wine vinegar
1 tsp black pepper
1 tsp garlic powder
1 tsp white sugar
1 tbsp salt
Place the potatoes in a large pot and add water to cover. Season the water with a dash of salt. Bring to a boil over medium-high heat, then cook until tender, about 10-15 minutes. Drain and let cool.
In a large bowl, combine the potatoes, red bell pepper, and chives. Using a separate bowl, mix the vinegar, sour cream, garlic powder, sugar, salt & pepper. Pour mixture over the potatoes, tossing gently to coat. Once you have mixed it thoroughly, crumble the bacon over the potato salad and mix in.
Tips: Add more sour cream if you like it creamier than this. Many potato salads also have mustard and/or pickles, I've omitted those here but you can add those too, if that's what you're into!