Sunday, March 25

Bacon and Blue Cheese Potato Salad

Potato salad is one of those dishes that vary from region to region, country to country, even house to house in the same family. Many are vinegar or dressing based, then there are the mayo based ones, and even mustard based ones. I have at least a dozen different potato salads in my mix.

I tend to pair my potato salad choice with the main coarse. I try to use something very complimentary that adds to the whole meal. I like pairing this one with burgers stuffed with blue cheese.

Serves 4-6
Full time: 2 1/2 hours (includes potatoe roasting and cooling time)
You will need:

4 large potatoes
4 oz. blue cheese chunked
1/2 lb. bacon, chopped
1/4 cup buttermilk
1/4 cup mayo
3 tbsp olive oil
2 tbsp red wine vinegar
1/2 tbsp ground pepper
1/2 tbsp salt
1/2 tsp brown sugar
1/8 tsp red pepper flakes
1/8 tsp garlic powder

Let us begin:

Preheat oven to 350

Poke several holes in each potato and wrap each in a piece of aluminum foil


Roast in oven for 1 1/2-2 hrs until fork-able but slightly firm


While these roast cook down diced bacon into golden brown pieces

Once cooked turn onto a towel lined plate and let cool completely


Allow to cool and then cut into large pieces

In a large bowl whisk together oil, vinegar, garlic, salt, pepper, red pepper flakes, and brown sugar


Add in mayo and buttermilk, whisk again


Fold in blue cheese


Add in potatoes and bacon, fold gently. Serve and enjoy!