SOUR CREAM DILL POTATO SALAD

This traditional potato salad, with a hint of dill, is perfect for picnics, potlucks and family get-togethers.

6 cups water
1 1/2 teaspoons salt
3 pounds (about 8 cups) small new red potatoes, quartered
1/2 cup LAND O LAKESŪ Light or Fat Free Sour Cream
1/2 cup mayonnaise
1/4 cup chopped fresh parsley
3 stalks (1 1/2 cups) celery, sliced
1 tablespoon chopped fresh dill*
1 tablespoon Dijon-style mustard
1 teaspoon finely chopped fresh garlic
1/4 teaspoon pepper
5 slices crisply cooked bacon, crumbled
2 hard-cooked eggs, sliced
2 tablespoons sliced 1/8-inch green onions

Bring water and 1 teaspoon salt to a full boil in 8-quart saucepan or Dutch oven; add potatoes. Cook over medium-high heat until potatoes are fork tender (12 to 15 minutes). Rinse with cold water; drain.

Stir together remaining salt and all remaining ingredients except bacon, eggs and onions in large bowl. Add potatoes; toss gently to coat. Top salad with bacon, egg and onions. Cover; refrigerate to blend flavors (4 hours or overnight).

*Substitute 1/2 teaspoon dried dill weed.

Makes 10 (3/4 cup) servings.
Source: Land O Lakes, Inc.