Bacon Potato Salad Recipe

By traciesparks

My family was tired of the same old potato salad at family functions, so I created this with the ingredients I had on hand. Now I'm always asked to bring it to get-togethers. —Tami Gallagher, Eagan, Minnesota

Ingredients

• 4 cups cubed red potatoes
• 1 cup chopped onion
• 7 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh parsley
• 1-1/3 cups mayonnaise
• 3 tablespoons grated Parmesan cheese
• 3 tablespoons prepared Hidden Valley® Ranch
• 2 tablespoons prepared mustard
• 4 teaspoons white vinegar
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

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.

Nutritional Facts 3/4 cup equals 398 calories, 35 g fat (6 g saturated fat), 22 mg cholesterol, 524 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Bacon Potato Salad in Simple & Delicious July/August 2009, p51