Ingredients
3 pounds red potatoes (about 12 medium)4 hard-boiled large eggs3/4 cup sour cream2/3 cup mayonnaise1 teaspoon salt1 teaspoon prepared mustard1/2 teaspoon garlic powder1/4 teaspoon pepper11 bacon strips, cooked and crumbled1/2 cup chopped celery1/4 cup chopped green onions1/4 cup Italian salad dressing
Preparation
Cut potatoes into 1/2-in. cubes; place in a large Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool to room temperature.
Cut eggs in half; chop egg whites and set aside. In a small bowl, mash egg yolks. Stir in the sour cream, mayonnaise, salt, mustard, garlic powder and pepper; set aside.
In a large bowl, combine the potatoes, bacon, egg whites, celery, onions and Italian dressing. Fold in mayonnaise mixture. Cover and refrigerate for at least 2 hours before serving.
