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.