Bleu Cheese and Bacon Potato Salad

By cwaldron09

Ingredients

• 1.5 pounds small red potatoes, scrubbed well, skin left on
• 5-6 slices bacon, chopped
• 1 cup chopped celery
• 1/2 cup chopped red onion
• 1/4 cup chopped parsley
• 1 tablespoon salt
• 3/4 cup bleu cheese
• 1/2 cup milk
• 1/2 cup mayonnaise
• 1/2 cup sour cream or Greek yogurt
• 3/4 teaspoon Worcestershire sauce
• 3/4 teaspoon hot sauce
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground mustard
• Salt to taste
• 1/2 cup chopped parsley for garnish

Details

Servings 6
Preparation time 20mins
Cooking time 5mins
Adapted from delightglutenfree.com

Preparation

Step 1

1. Place potatoes in a pot, cover with cool water, add 1 tablesppon of salt. Place on stove over high heat, bring to a boil. Reduce heat to medium-low, cover and cook 10-15 minutes until a fork can easily pierce the skin of potatoes.

2. Drain potatoes, leave in pot, cover with towel and set aside for 15 minutes until steam has cooked potatoes all the way through. Let potatoes cool to touch, and then cut into bite sized pieces. Place in a large bowl.

3. Meanwhile, cook bacon according to package directions until browned and crispy. Drain on paper towel. Crumble over potatoes in bowl. Add celery and red onion.

4. In a bowl, combine bleu cheese, milk, mayonnaise, sour cream, Worcestershire sauce, hot sauce, pepper and mustard. Stir until the sauce thickens by mashing the bleu cheese crumbs to side of bowl and stirring into dressing.

5. Pour dressing over potato mixture, stir to combine ingredients. Season to taste with salt. Refrigerate for 2 hours. Prior to serving, sprinkle 1/4 cup chopped parsley on top.