Potato Salad with Bacon and Toasted Walnuts
Serves 8-10

6-8 medium potatoes
1/2 cup Italian salad dressing
1 cup chopped celery
1 cup pared, seeded and chopped cucumber
1/2 cup chopped fresh parsley
1/2 cup chopped sweet red and/or green pepper or jalapenos
1/2 cup chopped green onion
1/2 cup thinly sliced radishes
1/2 cup mayonnaise
1/2 cup sour cream (or more if too dry)
1/2 lb. crisply cooked bacon, crumbled
1/2 cup chopped walnuts, toasted

Pare, dice and cook potatoes (should be about 6 cups), drain. Put them in a large mixing bowl, while potatoes are still warm, pour over Italian dressing, let cool.

Add chopped and sliced vegetables. Combine mayonnaise and sour cream, pour over potatoes and vegetables. Mix well. Chill to blend flavors 6-8 hours. Top with crumbled bacon and walnuts just before serving.