Potato-Cauliflower Salad

Ingredients:

•12 round new potatoes
(or 6 regular Russet potatoes),
scrubbed and cut into pieces

•1 medium head cauliflower,
cut into bite-size pieces

•1 onion, chopped

•2 stalks celery, sliced

•1/3 c. sour cream dip
(prepared or homemade)

•2 Tbsp lemon juice

•2 Tbsp olive or canola oil

• 1/2 c. blue cheese

•1/4 c. fresh parsely

• 1/2 lb bacon
(cooked crisp and crumbled)

• Salt and pepper

Instructions:
• Cook potatoes. Microwave on paper towels for 5 minutes; turn, and continue cooking till tender - about 3-4 more minutes. OR boil till tender. When cooked, cut potatoes into bite-size pieces.

• Place cauliflower in large bowl with a small amount of water and microwave on full power for 5 minutes until crisp-tender. OR place in large covered saucepan with small amount of water and cook till crisp-tender. Once cooked, cut into bite-size pieces.

• In large serving bowl, combine potatoes, cauliflower, onion, and celery.

• In small bowl, whisk together sour cream dip, lemon juice and oil.

• Toss the liquid ingredients with the potato mixture and fold in the blue cheese and bacon. Season with salt and pepper.

*Tastes best when refrigerated for several hours before serving.