Bacon, dill, and onion potato salad
12 Servings
Ingredients
| Quantity | 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 |
Directions
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