1 lb. tiny new potatoes
2 c. torn lettuce
1 c. torn curly endive
2 hard cooked eggs
1/4 c. thinly sliced radishes
3 tbsp. sliced green onions
6 slices bacon
1/3 c. vinegar
1 tsp. seasoned salt
1/4 tsp. celery seed
1/8 tsp. pepper

Cook potatoes in boiling water until done. Drain. Halve any large potatoes. In large bowl mix cooked potatoes, lettuce, curly endive, eggs, radishes, and green onions.

In skillet, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Crumble bacon; add to potato mixture. To reserved drippings in skillet add vinegar, seasoned salt, celery seed, and pepper. Heat to boiling. Pour over potatoes. Toss quickly; serve immediately. Makes 4-6 servings.