Yields:
0 servings
Ingredients
| 4 |
cups cubed red potatoes |
| 1 |
cup chopped onion |
| 7 |
bacon strips, cooked and crumbled |
| 2 |
tablespoons minced fresh parsley |
| 1-⅓ |
cups mayonnaise |
| 3 |
tablespoons grated Parmesan cheese |
| 3 |
tablespoons prepared ranch salad dressing |
| 2 |
tablespoons prepared mustard |
| 4 |
teaspoons white vinegar |
| ½ |
teaspoon minced garlic |
| ¼ |
teaspoon salt |
| ¼ |
teaspoon pepper |
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.
