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Bacon 'n' Onion Potato Salad


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  • 4 pounds red potatoes
  • 1 (8-ounce) container sour cream
  • 1 cup light mayonnaise
  • 3 tablespoons Creole mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bunch green onions, chopped (about 1 cup)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 4 bacon slices, cooked and crumbled



Step 1

Place potatoes and water to cover in a large Dutch oven; bring to a boil
over medium-high heat. Cook 25 minutes or until potatoes are tender.
Drain and let cool. Cut into 1/2-inch-thick slices.

Stir together sour cream and next 4 ingredients.

Stir together potatoes, sour cream mixture, green onions, and parsley in
a large bowl. Cover and chill 1 hour or until ready to serve. Stir in
bacon just before serving.


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