2 to 3 tbsp. vinegar
1 env. mid Italian salad dressing mix
3 c. cooked, cold, diced potatoes
2 strips crisp bacon, finely crumbled
1 pkg. (3 oz.) lemon-flavored gelatin
1 c. boiling water
1/4 c. cold water
1 1/2 c. mayonnaise

Combine vinegar and salad dressing mix. Add to potatoes and bacon; chill about 1 hour. Dissolve gelatin in boiling water. Add cold water; blend in mayonnaise. Chill until thickened. Add potato mixture. Pour into 6-cup mold or metal bowl. Chill until firm; about 4 hours. Unmold. Garnish with vegetable flowers and radish sprouts, if desired. Makes 5 cups.