Blue Cheese, Bacon & Red Onion Potato Salad
Michelle Neves
ingredients
- Dressing:
- 1 Tbs. cider vinegar
- 2 1/4 tsp. lemon juice
- 1 1/2 tsp. Dijon mustard
- 1 garlic clove, minced
- 1/4 cup mayonnaise
- salt & freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 2 tbs. sour cream
- Salad:
- 3 lbs. red potatoes
- 8 oz. lean bacon, cut into 1/2 inch pieces
- 1 cup chopped red onions
- 6 oz. blue cheese, crumbled
- 1/4 cup chopped flat leaf parsley
- salt and freshly ground black pepper, to taste
directions
- 1
Dressing:
- 2
Place vinegar, lemon juice, mustard, garlic, 1/4 tsp salt and several grinds of black pepper in bowl and whisk to combine. Whisk in olive oil. Whisk in mayo, then sour cream. Season to taste. Set aside.
- 3
Salad:
- 4
Bring large pot of water to boil Add potatoes and salt. Cook until fork tender. Cool for 10 minutes. Saute bacon in skillet over medium heat until crisp. Remove from pan and drain fat, except 1 tbs. Add onions, stir for 1 minute. Do not cook. Remove to large serving bowl, along with bacon and blue cheese. Peel potatoes and cut into cubes. Add to bowl. Mix will to help melt cheese. Add dressing and parsley. Mix to coat will. Season with salt and pepper, to taste. Serve at room temperature.
Source: Michelle Neves
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