Layered Potato Salad

Southern Living
Makes 12 servings


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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


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.

Stir together sour cream and next 4 ingredients.

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.

Note: Salad may be prepared a day in advance and chilled.

Created date

July 2003

Nutritional Information

Calories 192
Caloriesfromfat 27 %
Fat 5.8 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0 g
Protein 4.8 g
Carbohydrate 30 g
Fiber 3.4 g
Cholesterol 8 mg
Iron 1.5 mg
Sodium 270 mg
Calcium 51 mg