Zesty Potato Salad - cooking recipe

Ingredients

5 to 6 small-medium potatoes, thinly sliced
1 (8 oz.) Italian dressing
1 bunch green onions
1/2 tsp. garlic powder
1/4 c. sour cream
1/2 tsp. onion salt
1/2 c. creamy cucumber salad dressing
1 tsp. chopped parsley
1 head iceberg lettuce chopped
1 raw cauliflower, cut into bite size flowerets
1 bunch green onions chopped
8 ounces mozzarella cheese, grated
1 lb. bacon cooked until crisp and crumbled
1 bunch broccoli, cut into bite-size flowerets (slice stems thin)
1 cup mayonnaise
1 Tbsp. sugar (sprinkle over mayonnaise)

Preparation

Cover tightly and refrigerate 24 hours.
Mix well and serve keep well for days in refrigerator.