Bleu Cheese Potato Salad

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Bleu Cheese Potato Salad

3 pounds unpeeled new potatoes, quartered
1 bottle creamy blue cheese dressing
3/4 cup crumbled bleu cheese
1/2 pound bacon, fried and crumbled
1 Tbsp parsley
1 tsp pepper
1 onion, chopped

Place potatoes in a pan and cover with salted water. Bring to a boil and cook until potatoes are tender; drain and rinse with cold water. In a bowl, combine remaining ingredients; stir in potatoes. Cover and refrigerate at least 2 hours. Serve chilled.

   

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