Roasted Garlic Vinaigrette Potato Salad
- 1 1/2 pounds bite size red potatoes
- 6 strips bacon, cooked and crumbled
- 1/4 cup green onion, chopped
- 2 Tbsp. chives, chopped
- 2 Tbsp. parsley, chopped
- 1/2 cup Stonewall Kitchen Roasted Garlic Vinaigrette
- Cook red potatoes until tender, drain and cool.
- Add the crumbled bacon, green onion, chives, parsley and Roasted Garlic Vinaigrette.
- Toss and serve at room temperature.