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Best of Both Worlds Bacon-Potato Salad
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Best of Both Worlds Bacon-Potato Salad

3 Hours 30 Minutes
30 Min Prep
3 Hr 30 Min Cook
Healthy Living
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.
What You Need
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12 servings
Original recipe yields 12 servings
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 pepper s
2 Tbsp. chopped fresh parsley
1/2 cup MIRACLE WHIP Dressing
1/4 cup KRAFT Sandwich Spread
1 Tbsp. HEINZ Apple 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)
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Let's Make It
1
Cook potatoes in boiling water 10 to 12 min. or until tender; drain. Place in large bowl.
2
Add bacon, onions, green peppers and parsley; mix lightly.
3
Mix remaining ingredients until blended. Add to potato mixture; toss to coat. Refrigerate several hours or until chilled.
Kitchen 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.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 200mg
9%
Total Carbohydrates 24g
9%
Dietary Fibers 3g
11%
Sugars 4g
8%
Protein 4g
8%
Vitamin A
0%
Vitamin C
25%
Calcium
0%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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