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2 1/2 lbs. baby potatoes (about 30) (I prefer gold or red) 1/4 c. sour cream 2 Tbsp. Best Food mayonnaise 1 Tbsp. whole grain mustard 1 tsp. lemon zest 3 Tbsp. fresh lemon juice 1/2 to 3/4 c. crumbled bacon 1 dozed eggs, hard boiled Kosher salt and pepper Boil potatoes until tender. Drain. Meanwhile, in a large bowl, whisk together sour cream, mayonnaise, mustard, lemon zest, lemon juice and bacon. Add salt and pepper to taste. Chop up potatoes and eggs. Add to dressing and toss to coat. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |