Dill Pickle Potato Salad with Bacon
Courtesy of Kraft Kitchens
Servings: n/a
Prep Time: 15 Min.
Cook Time: n/a
Chill Time: 2 Hr.
Prep Time: 15 Min.
Cook Time: n/a
Chill Time: 2 Hr.
What you need:
* 1-1/2 c. MIRACLE WHIP Dressing
* 1 c. chopped CLAUSSEN Kosher Dill Pickles with 1/4 cup pickle juice
* 1/4 c. chopped fresh dill
* 2 Tbsp. GREY POUPON Dijon Mustard
* 1 tsp. celery seed
* 3 lb. petite-size red potatoes (1 inch), cooked, cooled and quartered
* 2 stalks celery, chopped
* 4 slices OSCAR MAYER Bacon, cooked, crumbled
* 2 green onions, sliced
* 4 hard-cooked eggs, sliced
* 1 c. chopped CLAUSSEN Kosher Dill Pickles with 1/4 cup pickle juice
* 1/4 c. chopped fresh dill
* 2 Tbsp. GREY POUPON Dijon Mustard
* 1 tsp. celery seed
* 3 lb. petite-size red potatoes (1 inch), cooked, cooled and quartered
* 2 stalks celery, chopped
* 4 slices OSCAR MAYER Bacon, cooked, crumbled
* 2 green onions, sliced
* 4 hard-cooked eggs, sliced
What to do:
1. MIX MIRACLE WHIP, pickles, pickle juice, dill, mustard and celery seed until blended.
2. COMBINE remaining ingredients in large bowl. Add MIRACLE WHIP mixture; mix lightly.
3. REFRIGERATE 2 hours.
Servings:
20 servings, 1/2 cup each
2. COMBINE remaining ingredients in large bowl. Add MIRACLE WHIP mixture; mix lightly.
3. REFRIGERATE 2 hours.
Servings:
20 servings, 1/2 cup each