Title: Special Potato Salad
Categories: Salad Taste
Yield: 6 Servings

2 1/2	lb	Red potatoes
2	tb	Red wine vinegar
1	tb	Olive or vegetable oil
1	tb	Dijon mustard
1/2	ts	Dried basil
1/2	ts	Pepper
1/4	ts	Salt
1/2	c	Plain yogurt
1/4	c	Sour cream
1	ts	Garlic salt
3/4	c	Chopped red onion
1/2	c	Diced celery
4		Bacon strips, cooked and
		Crumbled
2		Hard-cooked eggs, chopped

In a saucepan, cook potatoes in boiling salted water until tender. Meanwhile, in a large bowl, combine vinegar, oil, mustard, basil, pepper and salt; mix well. Drain potatoes; cut into 1-in. chunks and add to vinegar and oil mixture while still warm. Toss to coat; cool completely. In another bowl, combine yogurt, sour cream and garlic salt. Add onion, celery, bacon and eggs; mix well. Add to potato mixture; toss gently. Cover and chill for several hours.

Yield: 6 - 8 servings

Taste of Home September 1995

Formatted for MM by Susan Sparks/Sparkie SSPARKS1@DELPHI.COM

Enjoy!

From: Ssparks1

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