"Stuffed Potato Salad" - Cookbooks4sale, brought to you by Morris Press Cookbooks.

Stuffed Potato Salad

6-8 med. potatoes, peeled and cubed
1/2 lb. bacon, cooked and crumbled
6 green onions, chopped
2 T. diced pimiento, drained
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. mayonnaise
1/2 c. Borden's sour cream French Onion dip

Cook potatoes in boiling water over medium-high heat until tender. Drain and let cool. Place potatoes in a large bowl. Add bacon, green onions, pimiento, salt and pepper. In a small bowl, stir together mayonnaise and French Onion dip until blended. Pour over potato mixture, tossing to coat. Cover and chill at least one hour.

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