Peppered Bacon Potato Salad
• 2 1/2 lbs Red new potatoes, quartered
• 12 slices Farmland® Hickory Smoked Bacon Black Peppered, cut into 3/4-inch pieces
• 1/2 cup to 2/3 of Creamy Salad Dressing (ranch blue cheese, Thousand Island) (NOT refrigerated dressing)
• 2 cups Shredded sharp cheddar cheese
• 1/4 cup Chopped green onions
Directions
- Place potatoes in large pot and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 15 minutes. Drain and rinse with cold water.
- Meanwhile cook bacon in medium skillet until crisp. Remove bacon from grease and drain on paper towels.
- Carefully drain about half the bacon grease from the skillet, discard. Add salad dressing to remaining grease in skillet. Whisk until well combined.
- Combine potatoes, bacon, cheese, green onions and dressing in large serving bowl. Gently stir to combine. Let stand 30 minutes before serving. Best served at room temperature.
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