Loading...This is a recipe I adapted and made to work for my family from the Marlboro Cookbook from many years ago.
Difficulty: Easy
Servings: 8-10
Prep Time: 30 minIngredients
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)
Directions
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.
Categories: Potato Salads, Potluck, Vegetable Salads
Tags: Summer
Submitted by: cindyp on April 30, 2010
Jan Jones says:
Fantastic eye appeal and the taste is so wonderful. I made this early in the morning and had it for early supper and the blend of flavors were so nice. I had never used nuts in potato salad ever before. The combination of bacon and the nuts really gave it a nice flavor. Thank you for sharing your AWARD winning potato salad. I will be making this time and time again. Summer is just around the corner and I love these easy to make, flavorful foods, I just found one I LOVE.
On May 7, 2010 at 10:22 pm