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

1. 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.
2. Yield: about 9 cups potato salad.

Source: Quick Gifts of Good Taste.