Broccoli Potato Salad
Servings: 4

6 medium red potatoes (unpared)
1 package frozen chopped broccoli (10-oz.)
1/2 cup carrots -- thinly sliced
8 red radishes -- quartered
Thinly sliced red onions
1 tablespoon chopped parsley
2 ribs celery -- sliced
2 tablespoons bacon bits
Dressing:
1/3 cup salad oil
1/3 cup malt or wine vinegar
1 teaspoon sugar dissolved in 3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon celery seed

Cut potatoes into 1-inch pieces and cook until just tender. Drain well and put in a large bowl.
Cook broccoli until crisp-tender only; do not over-cook. Drain well and add to potatoes.

Combine with all remaining ingredients, except dressing ingredients. Prepare dressing by whisking or beating all dressing ingredients until well blended. Pour over salad ingredients and toss to blend well. Either chill or serve at room temperature.