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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A great summer side dish from Southern Living. I adjusted their recipe slightly, since the original had too much mustard and not enough bacon for my taste! Ingredients:
4 lbs red potatoes |
1 (8 ounce) container sour cream |
1 cup light mayonnaise |
2 tablespoons dijon mustard or 2 tablespoons creole mustard |
1 teaspoon salt |
1/2 teaspoon pepper |
1 bunch green onion, chopped (about 1 cup) |
1 tablespoon dried parsley flakes |
8 slices bacon, cooked and crumbled |
Directions:
1. Place potatoes and water to cover in a large pot; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices.
2. Stir together sour cream and next 4 ingredients.
3. Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill at least 1 hour; keep chilled until ready to serve.
4. Stir in bacon just before serving.
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