Serves 10.

About 3 lbs. new potatoes, boiled in their jackets until tender

1/3 cup Italian dressing

Salt and freshly ground black pepper

1/2 cup chopped celery, preferably cut from center, tender heart

5 or 6 green onions with tops, chopped

1/4 cup finely chopped fresh parsley

1 large dill pickle, diced or 4 spears, diced

3/4 cup mayonnaise

1 cup sour cream

1-1/2 tbls. Dijon mustard

3 strips bacon, crisply fried and crumbled if desired for topping

1. Boil potatoes in their jackets until tender and drain. In a large glass bowl, cut potatoes into bite-size chunks. While they’re still warm, toss cooked potatoes in Italian dressing and season with salt and pepper.

2. Add celery, green onions, fresh parsley and diced dill pickle

3. In small separate bowl, stir mayonnaise, sour cream and mustard together until well blended. Gently fold that into the potatoes and seasoning and mix well. Taste for seasoning and correct if necessary.

4. Cover bowl and refrigerate 4 hours or overnight. If desired, crisply fried bacon pieces can be placed over the top of potatoes at serving time.