SOCIAL MEDIA

Wednesday, July 9, 2014

Blue Cheese Bacon Potato Salad

I am notorious for taking a great recipe and putting my own spin on it. Mostly because I don't follow the directions very well and also I improvise based on my taste preference or what I have in my fridge. My sister Cate makes a great potato salad that is one of my favorites because instead of mayo she uses olive oil, blue cheese, and vinegar. It's so good! Well, when I asked her for the recipe I thought it was missing a few things. Instead of red potatoes I used Trader Joe's teeny tinys... The perfect one biters! Then I swapped out the vinegar for lemon juice, added chives, garlic, and crumbled bacon... Oh my goodness! This is a perfect summer side dish to bring to a BBQ but be sure everyone around you is eating it because the garlic definitely lingers.
Start by putting the potatoes, I used 2.5 pounds in a large pot and cover with cold water.
Put a lid on it and bring it to a boil. Simmer for about 15 minutes or until the potatoes are fork tender. (If you pierce the potato with a knife and it comes out easily it's ready!)
While the potatoes are cooking gather the rest of the ingredients. In a large mixing bowl combine the following: 2 Tbl olive oil, 1/2 cup of blue cheese crumbles, 2 Tbl of lemon juice (about half a lemon), 1 garlic clove minced, salt, pepper, and a few shakes of red pepper flakes.
Drain the potatoes and give it a good shake to remove any excess moisture.
Pour the hot potatoes into the blue cheese mixture and toss to combine.
The blue cheese melts and creates this luxurious "sauce" if you will. I know it looks pretty unappealing but let me tell you, the aromas going on right now are heavenly! Place the bowl in the refrigerator and let it set up for at least an hour, the longer the better, if you have the time.
When you take it out of the fridge add in 1/2 cup chopped bacon, 2 Tbl minced chives, and an additional 1/4 cup or so of blue cheese. Check for seasoning and serve! I like to take the salad out about 15 minutes prior to serving to take the chill off. This is super flavorful and rich and arguably better than a gloppy mayo based potato salad!

2 comments :

  1. So I've never made potato salad with anything but mayo and I am very intrigued by this recipe but unfortunately I hate blue cheese.... is there any different cheese I could use?

    <3 HPV

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