Purple Potato Salad(Yield: 6 Servings) - cooking recipe

Ingredients

3 lb. B size new potatoes, boiled to tender
1 small head purple cabbage, shredded
1 pkg. Hidden Valley Ranch mix
1 1/2 c. mayonnaise
1/2 c. milk
1/4 c. bacon bits

Preparation

Cut cool potatoes into bite size pieces.
Combine in large serving bowl with shredded cabbage.
In small mixing bowl, combine Hidden Valley Ranch dressing mix, milk and mayonnaise.
Mix well. Stir in bacon bits and pour over potato-cabbage mixture.
Best when served immediately at room temperature, but may be stored in refrigerator and served cold.