Bacon & Blue Cheese Potato Salad

• 2 lb. russet potatoes
• 3/4 cup KRAFT Chunky Blue Cheese Dressing
• 5 slices OSCAR MAYER Bacon, cooked crisp and crumbled
• 1 green onion, chopped

1. Scrub potatoes and place in a large pot.
2. Fill pot with water to cover potatoes; bring to a boil.
3. Reduce heat and simmer 15 to 20 minutes until potatoes are tender.
4. Drain and rinse potatoes with cold water to cool.
5. When cool enough to handle, peel and chop into chunks.
6. Place chopped potatoes and blue cheese dressing in a bowl; stir gently until potatoes are evenly coated with dressing.
7. Add blue cheese crumbles, bacon, and green onion; toss until just combined.
8. Chill for at least one hour to allow flavors to blend.

russet potatoes, kraft chunky blue cheese dressing, bacon, green onion

Taken from www.kraftrecipes.com/recipes/bacon-blue-cheese-potato-salad-183438.aspx (may not work)