Three cheers for this hearty roasted potato salad! It's got bacon. (Yay!) It serves a crowd. (Yay!) And it only takes 25 minutes of prep time. (Woo-hoo!)
What You Need
Original recipe yields 12 servings
3/4 cup KRAFT Italian Dressing
1/4 cup GREY POUPON Dijon Mustard
2 lb. red potatoes, cut into 1-inch cubes
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1 large red bell pepper, chopped
3 green onion s, sliced (about 1/3 cup)
1 pkg. (8 oz.) OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Preheat oven to 425°F. Beat dressing and mustard with wire whisk until well blended. Add 1/4 cup of the dressing mixture to potatoes; toss to coat. Set remaining dressing mixture aside. Spread potatoes into lightly greased 15x10x1-inch baking pan.
Bake 20 to 25 min. or until potatoes are tender.
Combine beans, peppers, onions and bacon in large bowl. Drizzle with remaining dressing mixture; mix lightly. Gently stir in warm potatoes. Serve warm.
Prepare as directed, using GREY POUPON Savory Honey Mustard.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 4g
* 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.