Blue Cheese Potato Salad

3 pounds unpeeled new potatoes -- quartered

1 bottle 8 oz creamy blue cheese dressing

3/4 cup blue cheese -- crumbled

1 jar real bacon pieces

1 tablespoon dried parsley flakes

1 tablespoon dried sweet pepper flakes

1 teaspoon ground black pepper

1 teaspoon dried chopped onion

Place potatoes in a large saucepan and cover with salted water. Bring to a boil 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 refrigerate 2 hours to flavors to blend. Serve chilled. Yield: about 9 cups potato salad.