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Layered Potato Salad

Yield Makes 12 servings

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

Nutrition 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

How to Make It

  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.