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

Peel strip around center of each potato. Cook potatoes in boiling water, 25-40 minutes for whole potatoes. Drain. Halve any large potatoes. In bowl, combine cooked potatoes, lettuce, curly endive, eggs, radishes, and green onion.

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 potato mixture. Toss quickly; serve at once. Makes 4-6 servings.