Caesar And Bacon Potato Salad - cooking recipe

Ingredients
    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
Preparation
    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.

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