Lynn's Bacon Layered Potato Salad
4 pounds red potatoes, unpeeled
1 container fat free sour cream (8 oz)
3/4 cup light mayonnaise
2 tablespoons Creole mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped
3/4 cup chopped Italian parsley
3 slices bacon, cooked and crumbled
Bring potatoes and water to cover to a boil in a large pot over medium high
heat. Boil 25 minutes or until tender. Drain and let cool. Stir together sour
cream and next 4 ingredients. Layer one-third of 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.