Layered Potato Salad

Ingredients

• 3  bacon crumbled cooked reduced-fat reduced-sodium
• 2 tablespoons dijon mustard 
• 1 cup green onions chopped
• 0.8 cup mayonnaise light
• 0.8 cup parsley italian chopped
• 0.5 teaspoon pepper 
• 4 pounds potatoes red unpeeled
• 0.3 teaspoon salt 
• 8 ounce cup heavy whipping cream fat-free sour

Equipment

• bowl
• dutch oven

Directions

1. Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat. Boil 25 minutes or until tender.
2. Drain and let cool.
3. Stir together sour cream and next 4 ingredients.
4. Layer one-third 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.
5. Sprinkle with bacon just before serving.
6. Note: Salad may be prepared a day in advance and chilled.