"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sour Cream and Bacon Potato Salad Recipe

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This recipe for Sour Cream and Bacon Potato Salad, by , is from Favorite Wieber, Smith, Goerge, & Feldpausch Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Wieber

Category:
Category:

Ingredients:  
Ingredients:  
8-10 medium potatoes
12 oz pkg bacon
1/2 cup Italian dressing
1 cup Miracle Whip salad dressing (or 1/2 Miracle Whip and 1/2 Mayonnaise)
1/2 cup sour cream
1/2 cup diced fresh sweet onion

Directions:
Directions:
Add enough water to saucepan to cover potatoes by 2 inches. Bring to a boil over medium high heat and cook until potatoes are easily pierced by a fork but firm, about 20 minutes. Do not overcook. Drain and set aside to cool. While potatoes are cooling prepare the dressing. Cut bacon in small pieces and fry until crisp. Remove pan from heat and pour off grease leaving 1 tbsp in pan with bacon pieces. Add remaining ingredients (except potatoes) and mix well. Peel cooled potatoes and slice. Pour dressing over sliced potatoes and stir gently. Refrigerate 1-2 hours or until thoroughly chilled before serving.

 

 

 

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