This is a recipe I adapted and made to work for my family from the Marlboro Cookbook from many years ago.
Servings: 8-10Prep Time: 30 min
6 – 8 medium potatoes (I use red potatoes and don’t peel)
1/2 c Italian dressing
1 c chopped celery
1 c chopped cucumber
1/2 c chopped parsley
1/2 c chopped sweet red and/or green pepper
1/2 c chopped green onion
1/2 c sliced radishes
1/2 c mayonnaise
1/2 c sour cream
1/2 # cooked bacon, crumbled (I use a full pound, to mix 1/2 in and to have 1/2 to put on top)
1/2 c chopped walnuts, toasted (I leave this out, nut haters in the family)
Peel, cube, cook, and drain potatoes. While potatoes are still warm, pour over Italian dressing; cool.
Add chopped and sliced vegetables. Combine mayonnaise and sour cream; pour over potatoes and vegetables. Mix well. Chill to blend flavors. Top with crumbled bacon and walnuts just before serving.
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