Bacon, dill, and onion potato salad

Yield: 12 Servings

Measure Ingredient
2 pounds Red potatoes; unpeeled
3 Green onions; chopped
½ pounds Bacon; cooked and crumbled
1 Green pepper; diced
1 Hard-boiled egg; chopped
½ cup Sour cream
¼ cup Milk
3 tablespoons Fresh dill; chopped
1 tablespoon Lemon juice
2 teaspoons Dijon mustard
½ teaspoon Salt

1. Slice potatoes into ¼-inch-thick slices; place in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Drain.

2. Combine potato, green onions, and next 3 ingredients in a bowl; toss gently.

3. Combine sour cream and remaining 5 ingredients in a small bowl; stir well. Pour dressing over potato mixture; toss gently. Cover and chill.

Recipe by: America's Best Recipes 1997 Posted to MC-Recipe Digest by "Marie Smith" <crafty1@...> on May 2, 1998

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