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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 pounds red potatoes, unpeeled |
1 (8-ounce) container fat-free sour cream |
3/4 cup light mayonnaise |
2 tablespoons creole mustard |
1/4 teaspoon salt |
1/2 teaspoon pepper |
1 bunch green onions, chopped (about 1 cup) |
3/4 cup chopped italian parsley |
3 reduced-fat, reduced-sodium bacon slices, cooked and crumbled |
Directions:
1. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat. Boil 25 minutes or until tender. Drain and let cool.
2. Stir together sour cream and next 4 ingredients.
3. Layer one-third each of potatoes, sour cream mixture, green onions, and parsley in a large glass bowl. Repeat layers twice, ending with parsley. Cover and chill 1 hour. Sprinkle with bacon just before serving.
4. Note: Salad may be prepared a day in advance and chilled.
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