TANGY POTATO SALAD WITH BACON

1/2 c. sour cream
1/4 c. low-cal mayonnaise
2 green onions, sliced (including some of green)
3 tbsp. coarsely chopped dill pickle
2 tbsp. dill pickle juice
2 tbsp. diced sweet red pepper
1 hard cooked egg, chopped
1 tsp. Salt
1/2 tsp dry mustard
8 small new potatoes, scrubbed, boiled until tender & quartered, about 2 lbs.
4 slices bacon, cooked until crisp & diced

In large bowl, mix the sour cream, mayonnaise, green onions, pickles, pickle juice, red pepper, salt and mustard.  Add potatoes, bacon, and egg and mix well. Refrigerate, tightly covered for at least 1 hour.  Will keep for up to 2 days.   Serves 4.