Potato Salad with Bacon

 I am always on the lookout for potato salad recipes and this one from Taste of Home looked good. The addition of Italian Salad Dressing to the Mayo type dressing gives it a punch. 

 The next time I might leave out the bacon and add more mustard to the dressing to vary the taste. I felt it needed to be a little sharper. That said, we all liked it and it made a nice change from the recipe I usually use.

Bacon Potato Salad

3 pounds potatoes. (I used Yukon Gold though what ever you have on hand will work.)

4 hard cooked eggs

¾ cup sour cream

⅔ cup mayonnaise

1 teaspoon salt

1 teaspoon prepared mustard

½ teaspoon garlic powder

¼ teaspoon black pepper

10 bacon strips, cooked and crumbled

½ cup chopped celery

¼ cup chopped green onions

¼ cup Italian salad dressing

 Steam or boil potatoes just until a sharp knife slips easily into center. Drain and cool to room temperature. Slip skins after they are cool.

 Cut the hard cooked eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside.

 In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate at least 2 hours before serving.