- 3 cups Marzetti® Greek Vinaigrette with Olive Oil & Feta Cheese
- 5 lbs Red skin potatoes, cut into 1/8ths
- 1 lb Bacon, cooked & cut into large pieces
- 1/4 cup Fresh parsley, chopped
- 1 cup Red onion, diced
Cook the cut red skin potatoes in boiling, salted water until soft but still slightly firm. Drain and allow to cool to room temperature. Mix potatoes with diced bacon, red onion and chopped parsley.
Warm Marzetti® Greek Vinaigrette Dressing in a sauce pan and pour over the potatoes. Mix gently to coat. Serve immediately.