Blue Cheese Potato Salad
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
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
In a large bowl, combine remaining ingredients; stir in potatoes.
Cover and refrigerate 2 hours for flavors to blend. Serve chilled.
Yield: about 9 cups potato salad.