Italian sour cream potato salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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 |
| Salt; to taste | ||
Directions
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, .