Monday, July 2, 2012

Potato & Bacon Potato Salad

Potato & Bacon Potato Salad


4cups cubed red potatoes
1cup chopped onion
7bacon strips, cooked and crumbled
2tablespoons minced fresh parsley
1-⅓cups mayonnaise
3tablespoons grated Parmesan cheese
3tablespoons prepared ranch salad dressing
2tablespoons prepared mustard
4teaspoons white vinegar
½teaspoon minced garlic
¼teaspoon salt
¼teaspoon pepper


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.

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