Potato Salad and Blue Cheese

3 lb unpeeled new potatoes, quartered
1 bottle 8 oz Creamy blue cheese dressing
3/4 cup Blue cheese crumbled
1 jar real bacon pieces
1 tbsp dried parsley flakes
1 tbsp dried sweet pepper flakes
1 tsp ground black pepper
1 tsp dried chopped onion

Place potatoes in a large saucepan and cover with salted water. Bring to a bo il 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 refr igerate 2 hours to flavors to blend. Serve chilled.