Layered Potato Salad

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Southern Living


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4 pounds red potatoes, unpeeled

1 (8-ounce) container fat-free sour cream

3/4 cup light mayonnaise

2 tablespoons Creole mustard

1/4 teaspoon salt

1/2 teaspoon pepper

1 bunch green onions, chopped (about 1 cup)

3/4 cup chopped Italian parsley

3 reduced-fat, reduced-sodium bacon slices, cooked and crumbled

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