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What’s Fresh With Beth Irons: Bacon Potato Salad


4 cups cubed red potatoes

1 cup chopped onion

7 bacon strips, cooked and crumbled

2 tablespoons minced fresh parsley

1-1/3 cups mayonnaise

3 tablespoons grated Parmesan cheese

3 tablespoons prepared ranch salad dressing

2 tablespoons prepared mustard

4 teaspoons white vinegar

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/4 teaspoon pepper



  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
  2. In a large bowl, combine the potatoes, onion, bacon and parsley.
  3. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat.
  4. Refrigerate for 1 hour or until chilled. Yield: 8 servings.