Bacon and Sour Cream make this Potato Salad one of the very best; perfect for summer events.
Course Salads, Dressings, Marinades and Sauces
Prep Time 30minutes
Cook Time 10minutes
Total Time 40minutes
Servings 6-8 Servings
Author Creative Culinary
For the marinade:
For the Potato Salad:
4poundssmall Red potatoes
8ozbaconcooked to a crisp and crumbled (Be sure to reserve some bacon drippings for the marinade above)
½bunch green onionchopped
For the Dressing:
Salt and Pepper for seasoning
Chopped green onionblue cheese and crumbled bacon (optional)
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.
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!