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LowFat - Tangy Potato Salad w/Bacon

Source of Recipe

from alicia's kitchen


List of Ingredients

Tangy Potato Salad w/Bacon

1/2 c. low fat sour cream
1/4 c. low calorie mayonnaise
2 green onions, sliced (including some of green)
3 tbsp. coarsely chopped dill pickle
2 tbsp. dill pickle juice
2 tbsp. diced sweet red pepper
1 chopped hard cooked egg
1 tsp. salt
1/2 tsp. dry mustard
8 small new potatoes, scrubbed, boiled until tender, and quartered, about 2 lbs.
4 slices bacon, cooked crisp and diced

Mix the sour cream, mayonnaise, green onions, pickles, pickle juice, red pepper, salt and mustard in a large bowl.
Add the potatoes, bacon, egg and mix well.
Cover tightly and refrigerate for at least 1 hour.
Will keep for up to 2 days.
Makes 4 servings.

Calories 229, prot: 8 gm, chol: 33 gm, fat: 5 gm, sod: 674 mg.
5 Points


Recipe