Creamy bacon-studded potato salad takes a walk on the sharp and tangy side when you add blue cheese dressing to the mix.
What You Need
Original recipe yields 8 servings
2 lb. russet potato es
3/4 cup KRAFT Chunky Blue Cheese Dressing
5 slices OSCAR MAYER Bacon, cooked crisp and crumbled
1 green onion, chopped
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Let's Make It
Scrub potatoes and place in a large pot. Fill pot with water to cover potatoes; bring to a boil. Reduce heat and simmer 15 to 20 minutes until potatoes are tender. Drain and rinse potatoes with cold water to cool. When cool enough to handle, peel and chop into chunks.
Place chopped potatoes and blue cheese dressing in a bowl; stir gently until potatoes are evenly coated with dressing. Add blue cheese crumbles, bacon, and green onion; toss until just combined.
Chill for at least one hour to allow flavors to blend.
Serve with your favorite barbecue dishes like grilled sausage and sweet corn.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.