Picnic Potato Salad

• 4 cups water
• 1 teaspoon salt
• 1 1/2 pounds small new red potatoes, cut into 1/2-inch cubes
• 1/3 cup mayonnaise
• 1/3 cup Land O Lakes Half & Half or Fat Free Half & Half
• 1 tablespoon vinegar
• 2 tablespoons sliced green onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon country-style Dijon mustard
• 1/2 teaspoon finely chopped fresh garlic
• 1/2 teaspoon chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 slices crisply cooked bacon, crumbled
• Fresh dill sprigs or parsley, if desired

1. Bring water and 2 teaspoons salt to a full boil in 6-quart saucepan; add potatoes.
2. Cook over high heat 12-15 minutes or until potatoes are tender.
3. Drain well; rinse with cold water.
4. Combine all remaining ingredients except dill sprigs in large bowl.
5. Add potatoes; toss gently to coat.
6. Cover; refrigerate 1-2 hours or until serving time.
7. Garnish with fresh dill sprigs just before serving, if desired

water, salt, new red potatoes, mayonnaise, vinegar, green onion, parsley, countrystyle, fresh garlic, dill, salt, pepper, crisply cooked bacon, dill

Taken from www.landolakes.com/recipe/1944/picnic-potato-salad (may not work)