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Ingredients
- 3 pounds unpeeled new potatoes -- quartered
- 1 bottle 8 oz creamy blue cheese dressing
- 3/4 cup blue cheese -- crumbled
- 1 jar real bacon pieces
- 1 tablespoon dried parsley flakes
- 1 tablespoon dried sweet pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon dried chopped onion
Directions
- Place potatoes in a large saucepan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water to stop cooking process. In a large bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate 2 hours to flavors to blend. Serve chilled.
- Yield: about 9 cups potato salad.
Source: Quick Gifts of Good Taste.
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