| | Directions | 1. Place potatoes large saucepan. Add water to cover. Bring to boil; cook 10 minutes or until potatoes are fork tender. Drain. Cool.
2. Toss potatoes, egg, onion and celery in large bowl. Mix mayonnaise, Italian dressing and mustard in small bowl until smooth. Pour over potato mixture; toss gently to coat. Cover.
3. Refrigerate at least 2 hours or until ready to serve. Gently stir 2 tablespoons of the Bac'n Pieces into salad. Sprinkle with remaining Bac'n Pieces. |
|
|
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 5
|  | | Ingredients | | - | | 1 pound red potatoes, cubed |
| - | | 1 hard-cooked egg, chopped |
| - | | 3 tablespoons chopped onion |
| - | | 2 tablespoons chopped celery |
| - | | 1/2 cup reduced fat mayonnaise |
| - | | 1/4 cup low fat Italian dressing |
| - | | 1/2 teaspoon McCormick® Mustard, Ground |
| - | | 3 tablespoons McCormick® Bac'n Pieces™ Bacon Flavored Chips |
| |
| | Nutrition (per serving) | |
| |
