Impress everyone at the cookout when you bring this Crispy Bacon Potato Salad. A creamy mustard-mayo blend is the perfect dressing for this Crispy Bacon Potato Salad that's made with Yukon Gold potatoes.
What You Need
Original recipe yields 12 servings
6 cups quartered Yukon gold potato es
3/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
8 slices OSCAR MAYER Bacon, cooked, crumbled
4 green onions, sliced
1/4 cup finely 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. Cool.
Mix mayo and mustard in large bowl. Add potatoes and remaining ingredients; mix lightly.
Refrigerate 1 hour.
Add 2 Tbsp. chopped fresh dill and/or 1 Tbsp. drained capers to potato salad before refrigerating.
To gauge what a 1/2-cup serving looks like, cup your hand - that's the recommended serving size for this salad.
How to Use Your Microwave
To cook potatoes in the microwave, place quartered potatoes and 1/3 cup water in 3-qt. microwaveable casserole; cover. Microwave on HIGH 14 to 16 min. or until potatoes are tender, stirring after 8 min. Drain.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1/2 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.