Yield
Makes 12 servings

How to Make It

Step 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.

Step 2

Stir together sour cream and next 4 ingredients.

Step 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.

Step 4

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

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