Title: Bacon, Dill, and Onion Potato Salad
Categories: None
Yield: 12 Servings

2 lb Red potatoes; unpeeled
3 Green onions; chopped
1/2 lb Bacon; cooked and crumbled
1 Green pepper; diced
1 Hard-boiled egg; chopped
1/2 c Sour cream
1/4 c Milk
3 tb Fresh dill; chopped
1 tb Lemon juice
2 ts Dijon mustard
1/2 ts Salt

1. Slice potatoes into 1/4-inch-thick slices; place in a large saucepan;
add water to cover. Bring to a boil; cover, reduce heat, and simmer 15
minutes. Drain.

2. Combine potato, green onions, and next 3 ingredients in a bowl; toss
gently.

3. Combine sour cream and remaining 5 ingredients in a small bowl; stir
well. Pour dressing over potato mixture; toss gently. Cover and chill.

Recipe by: America's Best Recipes 1997

Posted to MC-Recipe Digest by "Marie Smith" on May
2, 1998