Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives

Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing
Photo by kimber m.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from marthastewart.com

Ingredients

  • 1 1/2

    pounds Red Bliss potatoes

  • 3

    tablespoons coarse salt

  • 1 1/2

    ounces Danish blue cheese, plus more for garnish

  • 1/2

    cup buttermilk

  • 1

    teaspoon red-wine vinegar

  • 1

    teaspoon Dijon mustard

  • 1

    tablespoon minced fresh chives, plus 1 teaspoon for garnish

  • 8

    bacon strips, cooked until crisp and crumbled

Directions

1.Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes. 2.Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined. 3.Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon

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