Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living August 2003

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Recipe Summary

Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

192 calories; calories from fat 27%; fat 5.8g; saturated fat 1g; protein 4.8g; carbohydrates 30g; fiber 3.4g; cholesterol 8mg; iron 1.5mg; sodium 270mg; calcium 51mg.
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