Tangy Potato Salad With Bacon - cooking recipe

Ingredients

1/2 c. sour cream
1/4 c. low calorie mayonnaise
2 green onions (including some of the green), sliced
3 Tbsp. coarsely chopped dill pickle
2 Tbsp. dill pickle juice
2 Tbsp. diced sweet red pepper
1 tsp. salt
1/2 tsp. dry mustard
8 small new potatoes, scrubbed, boiled until tender and quartered
4 slices Canadian bacon, cooked until crisp and diced
1 hard-cooked egg, chopped

Preparation

In a large bowl, mix the sour cream, mayonnaise, green onions, pickle juice, red pepper, salt and mustard.
Add the potatoes, bacon and egg and mix well.
Refrigerate, tightly covered, for at least 1 hour.
Will keep for up to 2 days.