Bacon 'n' Onion Potato Salad

This is your basic potato salad. Easy and good.

Bacon 'n' Onion Potato Salad
Prep: 15 min., Cook: 25 min., Chill: 1 hr.

4 pounds red potatoes
1 (8-ounce) container sour cream (D used fat-free)
1 cup light mayonnaise
3 tablespoons Creole mustard
1 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped (about 1 cup)
1/4 cup chopped fresh flat-leaf parsley (D used celery instead of parsley)
4 bacon slices, cooked and crumbled

Place potatoes and water to cover in a large Dutch oven; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices.
Stir together sour cream and next 4 ingredients.
Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill 1 hour or until ready to serve. Stir in bacon just before serving.

Yield: Makes 6 to 8 servings