Layered Potato Salad

• 4 pounds red potatoes, unpeeled
• 1 (8-ounce) container fat-free sour cream
• 3/4 cup light mayonnaise
• 2 tablespoons Creole mustard
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 bunch green onions, chopped (about 1 cup)
• 3/4 cup chopped Italian parsley
• 3 reduced-fat, reduced-sodium bacon slices, cooked and crumbled

1. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat. Boil 25 minutes or until tender. Drain and let cool.
2. Stir together sour cream and next 4 ingredients.
3. Layer one-third each of potatoes, sour cream mixture, green onions, and parsley in a large glass bowl. Repeat layers twice, ending with parsley. Cover and chill 1 hour. Sprinkle with bacon just before serving.
4. Note: Salad may be prepared a day in advance and chilled.

red potatoes, sour cream, light mayonnaise, creole mustard, salt, pepper, green onions, italian parsley, bacon

Taken from www.myrecipes.com/recipe/layered-potato-salad (may not work)