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Potato Salad and Blue Cheese

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Recipe Ingredients

3 lb unpeeled new potatoes, quartered
1 bottle 8 oz Creamy blue cheese dressing
3/4 cup Blue cheese crumbled
1 jar real bacon pieces
1 tbsp dried parsley flakes
1 tbsp dried sweet pepper flakes
1 tsp ground black pepper
1 tsp dried chopped onion

Cooking Procedures

Place potatoes in a large saucepan and cover with salted water. Bring to a bo il and cook until potatoes are tender; drain and rinse with cold water to stop cooking process.
In a large bowl, combine remaining ingredients; stir in potatoes. Cover and refr igerate 2 hours to flavors to blend. Serve chilled. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

nufacture and Use of Unfermented Grape Juice, Farmers' Bulletin 644. 9. Canning Tomatoes, Farmers' Bulletin 521. (B) Address the University of California, College of Agriculture, Berkeley, for the following bulletins: 1. Home and Farm Canning, by W. V. Cruess, Circular No. 158. 2. Jellies and Marmalades From Citrus Fruits, by W. V. Cruess, Circular No. 146. 3. Canning Fruits and Vegetables. Methods of Food Preservation 1, by W. V. Cruess. 4. Fruit Juices and Jellies. Methods of Food P

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