It's a little like being cute and rich. This bacon-y take on potato salad is almost too good to be true.
What You Need
Original recipe yields 12 servings
2 lb. red potatoes (about 6), cut into 1/8-inch-thick slices
1/2 cup KRAFT Balsamic Vinaigrette Dressing
1/2 lb. fresh green beans, trimmed, cut into thirds and cooked
10 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup chopped sweet onion s
2 Tbsp. chopped fresh parsley
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Let's Make It
Cook potatoes in boiling water in saucepan 15 min. or just until tender; drain.
Place warm potatoes in large bowl. Add dressing; toss to coat.
Add remaining ingredients; mix lightly.
Prepare using halved baby red potatoes.
The potatoes will firm up once they cool. For this reason, the dressing is added to the potatoes while they are still warm, allowing it to seep into the potatoes.
Though commonly served warm, this potato salad is also delicious served chilled.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 3/4 cup each
* 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.