Potato Salad

6 to 8 large red potatoes
1/4 cup red onion--diced small
5 slices bacon
1/2 cup Dorothy Lynch Dressing (I prefer fat-free)

Chop potatoes into 1 inch cubes,(I like to leave the skin on the potatoes for color) boil until tender but not mushy. (do not over cook) Cool potatoes in cold water, drain well and place in large bowl. Fry bacon crisp then drain on paper towel. Chop onion, crumble bacon--add to potatoes. Pour Dorothy Lynch dressing over potato mixture and stir well. Chill until serving.

Submitted By: Barbara Ramsey

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