Potato Salad

6 large Russet potatoes
1 cup Italian salad dressing
6-10 eggs, hard boiled
¾ cup sugar
¾ cup vinegar
1 cup diced onions
1 cup diced celery
1 cup mayonnaise
1 cup Miracle Whip
1 cup sour cream
1 tablespoon mustard
½ teaspoon celery seed
2 tablespoons fresh chopped chives
Salt
Pepper

Boil potatoes until done but firm. Peel and dice potatoes into a large bowl. Pour Italian salad dressing over potatoes while still hot. Let stand 10-15 minutes. Combine sugar and vinegar and bring to a boil. Set aside to cool. To the potatoes, add onions, and celery.

Combine 2/3 of the vinegar sugar mix with the remaining ingredients. Chop all but three eggs and add to the mixture. Cover and refrigerate for 1-2 hours or just before serving. Add more of the creamy mix or the vinegar sugar mix to the salad before serving if needed. Slice the remaining eggs and use as a garnish.

Baked Potato Soup

4 Idaho baking potatoes (approx. 4 cups of baked potato pulp—if you are using regular Idaho potatoes you may only need 2!)
2/3 cup butter
2/3 cup flour
6 cups milk
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper
4 green onions-chopped and divided
12 slice bacon-cooked and crumbled and divided
1¼ cups cheddar cheese-shredded and divided
8 ounces sour cream

Wash, dry and bake potatoes in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop our pulp. Set aside. Melt butter in heavy saucepan over low heat; add flour, stirring constantly until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt peppers, 2 tablespoons green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onion, bacon and cheese.