1 pound baby potatoes
1 small onion, diced
1 cup light ranch dressing
1/2 cup celery, diced
1/2 cup bacon, chopped
1/2 teaspoon salt
1/2 teaspoon Mrs. Dash
Cut potatoes in quarters (keep skins on) and cook in salted boiling water until tender. Chop celery and onion; set aside. Fry bacon till crispy; drain on paper towel and chop when cooled. Mix all ingredients together when done. Serve warm or chill overnight. Use more dressing to your liking if salad is too dry. Serves 4-6.
Karen Burris, De Soto
