I made my version this afternoon for supper tonight if I decide to fix
supper.  :-)  If I don't, we'll have it with roast chicken tomorrow.

What I did:

Scrubbed and oiled 'some' baby new potatoes, red skins;
Diced up about 1/3 cup of onion;
Cut about 5 slices of extremely meaty and lean bacon from the pigmeat
guy, and fried them up in a non-stick skillet until they were kind of
crispy;
Dissolved about 1/4 tsp chicken base in about 1-1/2 tbsp water;
Mixed a glob (maybe 1/3-cup?) of mayo with about 1/2 cup of Daisy sour
cream (have you ever looked at the ingredient list in other 'sour
creams'?  Jeez.)

I put the onions in a bowl and diced about 6 leetle spuds into the bowl.  

I added the mayo to the reconstituted chicken base (there's a flavor to
this salad that made me think there was some chicken something involved)
and mixed it up (pretty thin, gulp).  

Then I stirred in the sour cream and that thickened it a bit.  I added
the bacon pieces to the dressing along with some black pepper and some
chives.

I mixed some of the spuds into the dressing and then returned it all to
the bowl with the remaining spuds, mixed it up and stuck it in the
fridge for an hour or so.  

Dayam!  This is eminently edible.  Scoff at the chicken base, but I do
think that was the 'special' flavor that makes the deli stuff so good.

Dinner is starting to look like grilled hot dogs accompanied by the
potato salad, some crispy kettle chips (Lay's reduced fat version) and
mebbe some dill pickles.  

Looks like the rest of the cooked potatoes will become parsley-buttered
new potatoes with tomorrow's chicken.  If green beans don't require a
bank loan at the farmers market, I'll get some of those, too.

Dobru' chut'!
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam.  Never in a stew."  - Evergene