Dill Pickle Potato Salad with Bacon
Courtesy of Kraft Kitchens 15 Min. Prep Time • 2 Hr. Chill Time| Ingredients |
|---|
| 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 |
Directions:
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
