Ingredients

• 2 pounds red potatoes, quartered
• 1/2 pound bacon strips, chopped
• 1/2 cup mayonnaise
• 1/4 cup creamy Caesar salad dressing
• 1/4 cup ranch salad dressing
• 3 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 3 green onions, chopped
• 1/4 cup shredded cheddar cheese
• Coarsely ground pepper, optional

Preparation

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or until tender.
2. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings.
3. Drain potatoes and place in a large bowl. Add bacon and reserved drippings; toss to coat. Refrigerate until chilled.
4. Whisk the mayonnaise, dressings, sour cream and mustard in a small bowl. Pour over potato mixture; toss to coat. Stir in onions and cheese. Sprinkle with pepper if desired.

Yield: 8 servings.