Zesty Potato Salad

• 5 to 6 small-medium potatoes, thinly sliced
• 1 (8 oz.) Italian dressing
• 1 bunch green onions
• 1/2 tsp. garlic powder
• 1/4 c. sour cream
• 1/2 tsp. onion salt
• 1/2 c. creamy cucumber salad dressing
• 1 tsp. chopped parsley
• 1 head iceberg lettuce chopped
• 1 raw cauliflower, cut into bite size flowerets
• 1 bunch green onions chopped
• 8 ounces mozzarella cheese, grated
• 1 lb. bacon cooked until crisp and crumbled
• 1 bunch broccoli, cut into bite-size flowerets (slice stems thin)
• 1 cup mayonnaise
• 1 Tbsp. sugar (sprinkle over mayonnaise)

1. Cover tightly and refrigerate 24 hours.
2. Mix well and serve keep well for days in refrigerator.

potatoes, italian dressing, green onions, garlic powder, sour cream, onion salt, cucumber salad dressing, parsley, cauliflower, green onions, mozzarella cheese, bacon, broccoli, mayonnaise, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96648 (may not work)