Picnic Potato Salad

• 4 c. water
• 1 tsp. salt
• 4 c. quartered new red potatoes
• 1/3 c. fat-free sour cream
• 1/3 c. fat-free mayonnaise
• 1/2 tsp. dill weed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. country-style Dijon mustard
• 1/2 tsp. minced fresh garlic
• 4 slices crumbled bacon
• 2 Tbsp. green onion, sliced 1/8-inch

1. In a 3-quart saucepan, bring water and salt to full boil; add potatoes.
2. Cook over high heat until potatoes are tender (12 to 15 minutes).
3. Rinse under cold water.
4. In large bowl, stir together remaining ingredients except bacon and green onion.
5. Add potatoes; toss to coat.
6. Sprinkle with bacon and green onion.

water, salt, quartered new red potatoes, sour cream, mayonnaise, dill weed, salt, pepper, parsley, countrystyle, fresh garlic, bacon, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336879 (may not work)