Title: Italian Sour Cream Potato Salad
Categories: Salad
Yield: 10 Servings

4 Hard-boiled eggs
2/3 c Low-fat mayonnaise
3/4 c Fat-free sour cream
1 1/2 ts Dijon-style mustard
1/2 lb Turkey bacon; cooked &
-crumbled
1/3 c Green onions; chopped
1 c Celery; chopped
7 c Potatoes; cooked & cubed
1/3 c Italian salad dressing; low
-calorie
Salt; to taste

From: Barbara Schmidt

Date: Wed, 17 Jul 1996 13:57:52 -0700
Recipe By: bjs

Cut eggs in half and remove yolks. In a small bowl, mash yolks and blend
with mayonnaise, sour cream, and Dijon-style mustard. In a separate bowl,
chop egg whites. Combine with crumbled bacon, onion, celery, potatoes, and
salad dressing. Fold in mayonnaise mixture and season with salt. Chill for
at least 2 hours. Serves 8 to 10.

EAT-L Digest 16 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.