Ingredients
- 3/4 lb. small red potatoes, quartered - 2 slices bacon - 1 Tbsp. I Can't Believe It's Not Butter!® Spread - 1/4 cup chopped onion - 1/4 cup thinly sliced celery - 1/2 tsp. salt - 1/8 tsp. ground black pepper - 2 Tbsp. white vinegar - 1 tsp. chopped fresh parsley (optional) - 2 Tbsp. crumbled blue, feta or goat cheese (optional) |
Instructions
Cover potatoes in 2-quart saucepan with water; bring to a boil over high heat. Reduce heat to low and simmer covered 8 minutes or until potatoes are tender; drain and set aside.
Meanwhile, cook bacon in 10-inch nonstick skillet over medium-high heat until crisp-tender; remove and crumble. Reserve 1 tablespoon bacon drippings. Add I Can't Believe It's Not Butter!® Spread to reserved drippings and cook onion, celery, salt and pepper over medium-high heat, stirring occasionally, 2 minutes or until vegetables are tender. Stir in cooked potatoes and cook 3 minutes or until potatoes are heated through. Remove from heat and stir in vinegar and parsley. Serve warm or at room temperature, topped with cheese and crumbled bacon.