Bacon 'n' Onion Potato Salad
CATEGORIES
INGREDIENTS
  • 4 pounds red potatoes
  • 1 (8-ounce) container sour cream
  • 1 cup light mayonnaise
  • 3 tablespoons Creole mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bunch green onions, chopped (about 1 cup)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 4 bacon slices, cooked and crumbled
DIRECTIONS
  1. Place potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat.
  2. Cook 25 minutes or until potatoes are tender.
  3. Drain and let cool.
  4. Cut into 1/2-inch-thick slices.
  5. Stir together sour cream and next 4 ingredients.
  6. Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl.
  7. Cover and chill 1 hour or until ready to serve. Stir in bacon just before serving.
  8. Yield
  9. Makes 6 to 8 servings
  10. Prep: 15 min., Cook: 25 min., Chill: 1 hr.