Potato Egg Casserole A La Hot Potato Salad

• 6 potatoes, peeled and diced
• 4 -6 hard-boiled eggs, peeled and chopped
• 3 green onions, finely chopped
• 1 tablespoon parsley, chopped
• 1 -2 teaspoon mustard (I use 2 tsp Dijon mustard)
• fresh ground black pepper
• 250 g low-fat sour cream
• 4 slices bacon, chopped and cooked
• 1/4 cup milk (optional)
• 1/2 cup cheddar cheese, grated

1. Cook potatoes in boiling water until tender; drain and cool.
2. Combine potatoes, eggs, bacon, parsley and spring onions in a casserole dish.
3. Combine sour cream, mustard and black pepper and then mix through potato mixture, if mixture needs more moisture then add a little milk.
4. Cover and bake at 180u0b0C for 15-20 minutes, then sprinkle with cheese and grill until golden.

potatoes, eggs, green onions, parsley, fresh ground black pepper, lowfat sour cream, bacon, milk, cheddar cheese

Taken from www.food.com/recipe/potato-egg-casserole-a-la-hot-potato-salad-296682 (may not work)