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Salads & sides

Best of Both Worlds Bacon-Potato Salad

photo by:kraft
It's a creamy all-American potato salad with dressing. But it's also got vinegar and sugar, like a German potato salad. Best of both worlds, really.
time
prep:
30 min
total:
3 hr 30 min
servings
total:
12 servings
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What You Need

3
lb.  new potatoes, cut into 1/4-inch-thick slices
6
slices  OSCAR MAYER Bacon, cooked, crumbled
1
small  red onion, sliced, separated into rings
2
Tbsp.  chopped green peppers
2
Tbsp.  chopped fresh parsley
1/2
cup  MIRACLE WHIP Dressing
1/4
cup  KRAFT Sandwich Spread
1
Tbsp.  cider vinegar
1
Tbsp.  sugar
1-1/2
tsp.  GREY POUPON Hearty Spicy Brown Mustard
1/4
tsp.  black pepper
1/4
tsp.  ground red pepper (cayenne)

Make It

COOK potatoes in boiling water 10 to 12 min. or until tender; drain. Place in large bowl.

ADD bacon, onions, green peppers and parsley; mix lightly.

MIX remaining ingredients until blended. Add to potato mixture; toss to coat. Refrigerate several hours or until chilled.

Kraft Kitchens Tips

Note
Rather than cooking whole slices of bacon and then crumbling them, make the process easier by using kitchen shears to cut the uncooked bacon into 1/2-inch pieces, letting the pieces fall right into the skillet as you cut them. Then, cook until crisp, stirring occasionally.
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