Potato Tomato Salad

3 medium-large red potatoes, scrubbed and cubed
2 cloves garlic
2 eggs, hard boiled, peeled and diced
4 slices bacon, cooked and chopped
1 large tomato diced
½ cup frozen peas
¾ cup mayonnaise
2 Tbsp ranch dressing
1 tsp dry mustard
1 tsp prepared mustard
1 tsp paprika
¼ tsp salt
½ tsp pepper




In medium sauce pan cook potatoes in enough water to cover with garlic just until tender; drain, discard garlic and cool.

In small bowl combine mayonnaise, ranch dressing, dry mustard, prepared mustard, paprika, salt and pepper and mix well.

Combine peas, tomato, bacon and potatoes in large bowl and mix well. Pour sauce over and combine. Fold in chopped eggs. Garnish with tomato slices and parsley if desired.




© Crackerberries 2009