Bacon, Dill, And Onion Potato Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 12 | Servings | ||
INGREDIENTS
| 2 | lb | Red potatoes, unpeeled |
| 3 | Green onions, chopped | |
| 1/2 | lb | Bacon, cooked and crumbled |
| 1 | Green pepper, diced | |
| 1 | Hard-boiled egg, chopped | |
| 1/2 | c | Sour cream |
| 1/4 | c | Milk |
| 3 | T | Fresh dill, chopped |
| 1 | T | Lemon juice |
| 2 | t | Dijon mustard |
| 1/2 | t | Salt |
INSTRUCTIONS
Slice potatoes into 1/4-inch-thick slices; place in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Drain. Combine potato, green onions, and next 3 ingredients in a bowl; toss gently. 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@earthlink.net> on May 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 101
Total Fat: 11.2g
Cholesterol: 45.7mg
Sodium: 366.3mg
Potassium: 119mg
Carbohydrates: 10.4g
Fiber: 2.1g
Sugar: <1g
Protein: 8.1g