Furman's Sour Cream Potato Salad

1/2 cup Italian salad dressing

3 lbs. new potatoes, cooked in jackets, diced

1 tsp. salt

1/2 tsp. black pepper

3/4 cup diced celery

3/4 cup minced green onions, including tops

1/4 cup finely minced parsley

1 large dill pickle, diced or 1/2 cup dill relish

1 cup mayonnaise

1 cup sour cream

1 heaping tbl. Dijon mustard

In a mixing bowl, pour dressing over diced, warm potatoes. Season with salt and pepper to taste; stir well.

Add celery, green onions, parsley and pickle to bowl and stir.

In a separate bowl combine mayonnaise, sour cream and mustard. Blend and add to potato mixture. Cover and refrigerate 3 to 4 hours before serving.

For a variation: Stir in crisp, crumbled bacon just prior to serving.

Serves 10.

Recipe from William Furman in "Lone Star Legacy II Cookbook"

Note: Pack this salad in single serving sizes using plastic cups, covered with saran wrap. Top with a cherry tomato for garnish.

When carrying salads containing mayonnaise or sour cream be sure to keep them very cold on ice. It is best to use 2 coolers, 1 for food and 1 for drinks.