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
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
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.
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.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.