Bacon and Blue Cheese Potato Salad

Bacon and Sour Cream make this Potato Salad one of the very best; perfect for summer events.

Course Salads, Dressings, Marinades and Sauces

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings -8 Servings

Calories 794kcal

Author Creative Culinary

Ingredients

For the marinade:

4 oz bacon drippings
2 oz cider vinegar
½ tsp salt

For the Potato Salad:

4 pounds small Red potatoes
8 oz bacon cooked to a crisp and crumbled (Be sure to reserve some bacon drippings for the marinade above)
½ bunch green onion chopped

For the Dressing:

4-6 oz blue cheese crumbled
½ cup sour cream
½ cup Greek yogurt
2 Tbsp Dijon mustard
Salt and Pepper for seasoning
For Garnish:
Chopped green onion blue cheese and crumbled bacon (optional)

Instructions

To Make the Marinade:

Combine the bacon fat, vinegar and salt in a small food processor or shaker jar and combine well.
Season with pepper to taste.

To Make the Potato Salad:

Clean (but do not peel) the potatoes and cut into 1" cubes. Immerse in salted water; bring water to a boil and boil for 7-10 minutes, testing potatoes to see if they are done. They should be firm but easily penetrated with a fork.
Remove from heat, drain and place back into pot.
Add the marinade and stir gently to cover all of the potatoes; refrigerate for at least one-half hour.
Make the dressing by combining the blue cheese, sour cream, Greek yogurt and Dijon mustard; mix with a whisk and season with salt and pepper.
Add dressing, bacon and green onion to potatoes and mix gently. Taste and adjust seasoning with salt and pepper if necessary.
Refrigerate for a minimum of fours hours before serving.
Garnish before serving with green onion, crumbled blue cheese and bacon bits.

Notes

Best if refrigerated overnight if possible. The more time the dressing has to meld flavors with the other ingredients the more subtle and fabulous it is!

Nutrition