STEAKHOUSE POTATO SALAD
3 pounds small red potatoes (about 12), cut into 1-inch cubes
1/2 cup water
1/2 cup salad dressing or mayonnaise
1/4 cup ranch dressing
6 slices bacon, cooked, crumbled
1 cup shredded Cheddar cheese
4 green onions, thinly sliced
Place potatoes in 2-quart microwaveable dish. Add water; cover with lid. Microwave on high 12 to 15 minutes, or just until potatoes are tender; drain. Place in large bowl.
Refrigerate 1 hour or until completely cooled.
Mix dressings until blended. Add to potatoes with remaining ingredients; mix lightly.
Makes 14 servings, 1/2 cup each.