I've made this recipe many times and it's always a hit. Great just as it is, but I have made a few alterations to suit my tastes. I use one cup mayo and one cup sour cream; I use maybe 3/4 of the dressing packet and add about a teaspoon each ground black pepper and celery seed and a tablespoon of dijon mustard; add about 6 chopped hard boiled eggs. Also, I make the dressing in advance of cooking the potatoes. Add about half of the dressing to the potatoes while still warm so they absorb more of the flavor before chilling. Then taste and adjust seasonings before adding the rest of the dressing and the bacon. Yummy!

Reviewed On: Jan. 15, 2009