Yield: 12 Servings
|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|
|3 tablespoons||Fresh dill; chopped|
|1 tablespoon||Lemon juice|
|2 teaspoons||Dijon mustard|
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