3-4 red potatoes
2 tablespoons diced onions
1/3 cup chopped green peppers
Wash potatoes and cut into quarters leaving peeling intact.
Cover with water and cook until fork tender. Drain. Add onions,
green peppers, bacon bits, and Ranch dressing until you get the
consistency you desire. May serve warm or cold.
Yield: 6-8 servings.
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