Creamy Potato Salad
9 medium Potatoes ( 6 cups cubed)
3 hard-cooked eggs
2/3 cup mayonnaise
1 teaspoon prepared mustard
3/4 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
11 slices bacon ( I used 1/2 lb.)
1/4 cup chopped green onion
1/2 cup chopped celery
1/4 cup Italian salad dressing
Cook potatoes in boiling salted water about 30 minutes or until tender. Drain well, and cool slightly. Peel and cut potatoes into 3/4 inch cubes.
Remove yolks from eggs and mash; set whites aside. Stir mayonnaise, mustard, sour cream, salt, and pepper into yolks; set aside.
Cook bacon until crisp; drain on paper towels and crumble.
Chop egg whites; add bacon,, potatoes, onion, celery and Italian dressing. Fold in mayonnaise mixture; chill at least 2 hours. Yield: 12 servings.


