Layered Potato Salad

Yield: Makes 12 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 192
  • Calories from fat: 27%
  • Fat: 5.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0g
  • Protein: 4.8g
  • Carbohydrate: 30g
  • Fiber: 3.4g
  • Cholesterol: 8mg
  • Iron: 1.5mg
  • Sodium: 270mg
  • Calcium: 51mg

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

Preparation

  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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