Italian sour cream potato salad

Yield: 10 Servings

Measure Ingredient
4 \N Hard-boiled eggs
⅔ cup Low-fat mayonnaise
¾ cup Fat-free sour cream
1½ teaspoon Dijon-style mustard
½ pounds Turkey bacon; cooked & crumbled
⅓ cup Green onions; chopped
1 cup Celery; chopped
7 cups Potatoes; cooked & cubed
⅓ cup Italian salad dressing; low calorie
\N \N Salt; to taste

From: Barbara Schmidt <smgin2@...> Date: Wed, 17 Jul 1996 13:57:52 -0700 Recipe By: bjs

Cut eggs in half and remove yolks. In a small bowl, mash yolks and blend with mayonnaise, sour cream, and Dijon-style mustard. In a separate bowl, chop egg whites. Combine with crumbled bacon, onion, celery, potatoes, and salad dressing. Fold in mayonnaise mixture and season with salt. Chill for at least 2 hours. Serves 8 to 10.

EAT-L Digest 16 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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