Red-Skinned Potato Salad with Dijon Dressing

1-2 T (15-30 ml) regular or country Dijon mustard (see note)
1/4 cup (60 ml) sour cream
1/4 cup (60 ml) mayonnaise
2 pounds (900 g) small red-skinned potatoes, cooked and
   quartered
1 large tomato, seeded and chopped
4 slices bacon, cooked and crumbled
1 T (15 ml) chopped green onion

In large bowl, blend mustard, sour cream and mayonnaise.  Gently
stir in potatoes, tomato, bacon and green onion.

Cover; refrigerate for at least 1 hour or overnight before serving.

Makes 6 servings.

Per serving: 279 cal., 13 g fat (3 g sat. fat), 13 mg chol., 474 mg
sodium, 36 g carbo., 2 g fiber, 6 g protein

NOTE: This recipe actually calls for 1/3 cup (80 ml) Dijon mustard!
That's definate overkill to me, but if you're a REAL Dijon fan, go for it!!