Caesar and Bacon Potato Salad
Simple and tasty side dish... from Betty Crocker
6 unpeeled small red potatoes, cut into 1/2 inch cubes (3 cups)
1 cup frozen cut green beans
2 hard-boiled eggs
1/2 cup Caesar salad dressing
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon black pepper
4 slices cooked bacon, chopped
2 cups bit-size pieces romaine lettuce
6 servings
In 2-quart saucepan, place potatoes; add enough water to cover potatoes. Heat to
boiling, reduce heat to medium. Cook 5 minutes. Add green beans. Cook 4-6
minutes or until potatoes and beans are tender; drain. Cool 15 minutes. Peel and
chop one of the eggs. In medium bowl, mix dressing, basil, salt and pepper. Add
potatoes, beans, chopped egg and bacon; stir gently to mix. Cover and
refrigerate 1 hour. Line serving plate with lettuce. Spoon salad onto lettuce.
Peel and coarsely chop remaining egg; sprinkle over salad.