Making this bacon-studded potato salad is easy. The hard part is keeping up with all those requests for the recipe!
What You Need
Original recipe yields 8 servings
1 lb. red potatoes (about 3), cubed
2 stalks celery, sliced
1/2 cup OSCAR MAYER Selects Natural Real Uncured Bacon Bits
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. chopped onion s
1 Tbsp. finely chopped fresh parsley
1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
1 Tbsp. HEINZ Distilled White Vinegar
1/4 tsp. black pepper
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Let's Make It
Cook potatoes in pan of boiling water 10 min. or just until tender; drain.
Rinse potatoes under cold water; drain again. Place in large bowl.
Add remaining ingredients; mix lightly.
This delicious potato salad can be prepared ahead of time. Refrigerate up to 3 days before serving.
Red potatoes are the perfect potatoes for potato salads since their firm texture helps them retain their shape after cooking.
Prepare using GREY POUPON Country Dijon Mustard and/or substituting 2 sliced green onions for the chopped regular onions.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 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.