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Bacon 'n' Onion Potato Salad

Source of Recipe


Southern Living, August 2005



List of Ingredients



• 4 pounds red potatoes
  
• 1 (8-ounce) container sour cream
  
• 1 cup light mayonnaise
  
• 3 Tbsp Creole mustard
  
• 1 tsp salt
  
• ½ tsp pepper
  
• 1 bunch green onions, chopped (about 1 cup)
  
• ¼ cup chopped fresh flat-leaf parsley
  
• 4 bacon slices, cooked and crumbled
  






Instructions



1. Place potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into ½-inch-thick slices.
   
   
2. Stir together sour cream and next 4 ingredients. Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill 1 hour or until ready to serve.
   
   Stir in bacon just before serving.
   
   Makes 6 to 8 servings.