Blue Cheese Potato Salad with Bacon
Smoky bits of bacon and pungent blue cheese permeates every bite of this Blue Cheese Potato Salad with Bacon!
Servings: 9 servings
- 3 pounds Red Potatoes
- ¾ cup Mayo
- ⅓ cup Sour Cream
- 7 strips Bacon (cooked and crumbled)
- 4 ounces crumbled Blue Cheese
- 4 stalks Green Onions (chopped)
- 1 tablespoon Vinegar (plus more for boiling water)
- 1 tablespoon Dijon Mustard
- Salt and Pepper
Chop the unpeeled red potatoes into 1" cubes, or smaller, and boil in a pot of salted water till tender and easily pierced with a fork. (I recommend adding 1-2 tbsp of vinegar to boiling water to prevent potatoes from overcooking)
Remove potatoes from pot once tender and rinse under cold water to cool.
Add mayo, sour cream, Dijon, and vinegar to a large bowl and mix to combine.
Add crumbled bacon, blue cheese, and green onions and combine further.
Add potatoes and toss to coat evenly. Add pepper and salt to taste.
Can serve immediately, but flavors will meld better if left in the fridge overnight.
Calories: 216kcal | Carbohydrates: 1g | Protein: 2g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 239mg | Potassium: 60mg | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.2mg