Serves: 16
Total Calories: 130

2 pounds russet potatoes
1 green bell pepper cut in thin 1-inch strips
1 (4-ounce) jar pimiento sliced, drained
1/4 pound mushrooms sliced (about 2 cups)
1/4 cup red onion chopped
2/3 cup vegetable oil
3 tablespoons red wine vinegar
1 tablespoon Dijon style mustard
1 clove garlic cut up
2 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon rosemary dried
2 to 4 slices bacon fried crisp, drained and crumbled
parsley Chopped

In a large saucepan over medium heat, cook potatoes in water until tender. Drain. Peel and dice. Place hot potatoes in a large bowl.

Onto potatoes, layer green pepper, pimientos, mushrooms and red onion set aside.

Place oil, vinegar, mustard, garlic, salt, pepper and rosemary in a blender container. Cover and blend at high speed for 15 seconds or until garlic is minced and rosemary is crushed. Pour over vegetables. Cover and refrigerate at least 4 hours or up to 24 hours.

Lightly toss salad. Spoon into a serving bowl. Sprinkle with bacon and parsley,

Nutritional Facts:

Serves: 16
Total Calories: 130
Calories from Fat: 84

More Recipes from the Gold Star Collection Cookbook:
Carnival Salad
Carrot-Date Salad
Chicken Curry Salad
Cucumbers In Sour Cream
Fire And Ice Tomatoes
Luscious Blueberry Salad
Mexican Vegetable Salad
Overnight Layered Salad
Peach Ambrosia
Potato Salad Monaco