Picnic Potato Salad
Makes 6 servings

Prep Time: 15 min.
Cooking Time: 12 min.
Chilling Time: 1 hrs.

Ingredients

• 8 - cups water
• 2 - teaspoons salt
• 8 - cups quartered small new red potatoes
• 2/3 - cup Sour Cream
• 2/3 - cup mayonnaise
• 2 - Tablespoons chopped fresh parsley
• 2 - Tablespoons country-style Dijon mustard
• 1 - teaspoon finely chopped fresh garlic
• 1 - teaspoon dried dill weed
• 1/2 - teaspoon salt
• 1/2 - teaspoon pepper
• 1/4 - cup sliced green onion
• 8 - slices crisply cooked bacon, crumbled

Directions

1. In a 6-quart saucepan, bring water and 2 teaspoons salt to a full boil in and add potatoes.
2. Cook for 12 to 15 minutes over high heat until potatoes are tender.
3. Rinse with cold water and drain.
4. In a large bowl, combine sour cream, mayonnaise, parsley, Dijon mustard, garlic, dill, salt, pepper.
5. Add potatoes and toss to coat.
6. Cover and refrigerate for 1 to 2 hours before serving time.
7. Just before serving, sprinkle with bacon and green onion.