Sarah’s Thanksgiving Day Potato Salad

Sarah’s Thanksgiving Day Potato Salad
Simple and flavorful — the way salads should be!

2 pounds red new potatoes, boiled until tender, peeled and cut into cubes
2 medium size sweet potatoes, boiled until tender, peeled and cut into cubes
1/3 cup italian dressing
1 medium green bell pepper, chopped
2 stalks celery, diced
6 slices bacon, crisply fried and chopped
4 hard-boiled eggs, peeled and chopped
1 can vienna sausage, drained and chopped
3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons balsamic vinegar
2 tablespoons chunk-style peanut butter
2 tablespoons sweetened condensed milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place the cooked potatoes and sweet potatoes in a large bowl.  Pour over the Italian dressing and toss lightly.  Set aside.

Prepare the peanut butter-balsamic vinegar dressing.  In a medium bowl, whisk together the mayonnaise, sour cream, balsamic vinegar, peanut butter, condensed milk , salt and pepper.  Stir into the potatoes along with the hard-boiled eggs, green bell pepper, celery and bacon.  Cover with plastic wrap and refrigerate for at least 4 hours before serving.   Serves 6.

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