Caesar Potato Salad
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Caesar Potato Salad

Prep: 20 minutes
Cook: 15 minutes • Serves: 12

3 pounds baby red potatoes, cut into 3/4-inch chunks
1 teaspoon PICS salt
8 slices PICS bacon (8 ounces), each cut crosswise into 1/2-inch pieces
1 cup PICS classic Caesar dressing
1/3 cup minced red onion
1/4 cup PICS grated Parmesan cheese
1 tablespoon PICS Worcestershire sauce
3/4 teaspoon PICS ground black pepper
4 refrigerated peeled hard-cooked PICS large eggs, chopped
2 tablespoons rinsed and drained PICS capers (optional)

1. In large saucepot, place potatoes, salt and enough water to cover; heat to boiling over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until potatoes are fork-tender. Drain potatoes well.

2. Meanwhile, in large nonstick skillet, cook bacon over medium heat 15 to 20 minutes or until crisp, stirring occasionally. With slotted spoon, transfer bacon to large serving bowl. Add dressing, onion, cheese, Worcestershire sauce and pepper; stir until well combined. Add potatoes, eggs and capers, if using; toss until mixture is well combined. Cover and refrigerate at least 4 hours or up to overnight. Makes about 9 cups.

Approximate nutritional values per serving:
259 Calories, 15g Fat, 3g Saturated, 73mg Cholesterol,
367mg Sodium, 24g Carbohydrates, 2g Fiber, 7g Protein