A Day Without Eggs is Like a Day Without Sunshine....well not for David

So let me just start off by saying I friggen LOVE eggs, any kind...egg salad, fried eggs,eggs benedict, scrambled, omelets, you name it I will devour eat it! I have fond memories of being young and having sleepovers and on Sunday morning my Dad would make a big breakfast with perfectly fried eggs and each one was topped with the first letter of our name made out of a slice of cheese! I mean come on! how cute is that?! I always said I would do the same for my kids, and that's just it I will be doing it....truth be told- David hates eggs, loathes them, bickers,makes a fuss and absolutely gets obnoxious when I cook them. Has this stopped me from eating my beautifully shelled friends you ask? Well I have definitely cut down on my egg consumption but I am making them more and more and hoping that one day he will be open to trying it again because of course as you get older your tastes change. Take me and olives for example, I actually stomached them at our date night a couple weeks ago. Who doesn't like a good breakfast for dinner?! I digress. So because my weird loving husband doesn't eat eggs in recipes either I have had to try making things differently. Potato Salad for example is delicious with boiled eggs but I had to come up with a different plan for my one and only. This weekend is an NC State home game so as usual we pull out all the stops. This weekend we are having  a gourmet hot dog buffet with side dishes so I volunteered potato salad. I came up with the recipe below and it is YUM. Keep in mind I rarely measure if I am not following a recipe so quantities are off the top of my head and may need to be changed to suit your tastes.

EGGLESS RED SKINNED POTATO SALAD:
8 Red Skinned Potatoes
Whole bulb garlic
1 cup Hellmans Mayonnaise
1/2 cup sour cream
4 Tablespoons white wine vinegar
Fresh Dill- about 3 tablespoons but adjust to your taste
Kosher Salt & Fresh Ground Pepper
Bacon- about 4 slices

MOP: (that stands for Method of Preparation...look you learned something today!)
Preheat oven to 400 cut off top of garlic bulb, drizzle with a little bit of olive oil and wrap in foil and put in oven for about 45 minutes, let cool in foil
Cut potatoes in half, cover with water and boil until fork tender approx. 35 minutes
Cook bacon to a crisp (not burnt) let cool and get off any excess fat then crumble, set aside
Whisk in bowl vinegar, sour cream, mayonnaise, dill, s&p, roasted garlic*
*once garlic is cooled you can literally squeeze it out of the bulb, it comes out like a paste
Once potatoes are completely cool you can cut them in to smaller pieces and add them to your "dressing". Mix bacon in about a half hour before serving so it keeps some of it's crunch. Also let potato salad sit out about a half hour before serving, if it's too cold it loses a lot of it's flavor. Here is a picture (minus the bacon)
Next time I will try to take step by step pics.