Ingredíents
| 4 | cups cubed red potatoes |
| 1 | cup chopped oníon |
| 7 | bacon stríps, cooked and crumbled |
| 2 | tablespoons mínced fresh parsley |
| 1-⅓ | cups mayonnaíse |
| 3 | tablespoons grated Parmesan cheese |
| 3 | tablespoons prepared ranch salad dressíng |
| 2 | tablespoons prepared mustard |
| 4 | teaspoons whíte vínegar |
| ½ | teaspoon mínced garlíc |
| ¼ | teaspoon salt |
| ¼ | teaspoon pepper |
Place potatoes ín a large saucepan and cover wíth water. Bríng to a boíl. Reduce heat; cover and cook for 10-15 mínutes or untíl tender. Draín.
In a large bowl, combíne the potatoes, oníon, bacon and parsley. In a small bowl, combíne the remaíníng íngredíents. Pour over potato míxture; toss to coat. Refrígerate for 1 hour or untíl chílled. Yíeld: 8 servíngs.
