TEXAS GERMAN POTATO SALAD

TEXAS GERMAN POTATO SALAD

5 lbs. Red potatoes, scrubbed
2-1/2 (12-oz) packages sliced bacon
5 cups sour cream
¼ cup and 1 tbsp. light mayonnaise
¼ cup and 1 tbsp. prepared yellow mustard
2-1/2 bunches green onions, chopped
1-3/4 cups and 2 tbsp. chopped green olives
12-1/2 hard-cooked eggs, chopped
2-1/2 pinches Italian seasoning
¼ cup and 1 tbsp. ranch salad dressing
2-1/2 pinches paprika, as garnish

Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle and cut into cubes.

Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Remove bacon grease.

In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green olives, eggs, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour half of the reserved bacon grease overall. Stir gently until everything is evenly distributed. Garnish with dash of paprika before servings.

Yield: Serves 20