Bacon Bleu Cheese Potato Salad
The inspiration for this dish is pretty simple. My wife and I love bacon and bleu cheese and needed a side for a cookout we were having. Knowing you can never go wrong with potato salad, we implemented all the ingredients. Normally we would serve the potato salad warm. I decided to write the recipe to be served cold on such a large scale. I hope everyone enjoys this.
—Justin Robbins (Bolton Dining Commons)
3 pounds red potatoes, quartered
5 Tablespoons olive oil (or conola oil)
4 teaspoons Kosher salt
2 teaspoons pepper
2 teaspoons paprika
1/4 cup apple cider vinegar
1/2 cup mayonnaise
1 Tablespoon dijon mustard
1/2 cup sour cream
1/2 Tablespoon salt
1/2 Tablespoon pepper
8 ounces crumbled bleu cheese
2 ounces fresh chives, chopped
2 ounces red onion, chopped
6 ounces bacon
- Toss potatoes with oil, salt, pepper, and paprika.
- Transfer the potatoes to a sheet pan and bake at 400°F for 25-30 minutes until golden brown and soft.
- In a mixing bowl, combine the vinegar, mayo, mustard, sour cream, salt, and pepper. Then refrigerate the mixture until ready.
- Once potatoes are done, refrigerate until cold.
- Cook bacon at 400°F for 10 minutes until crispy and transfer to a sheet pan with a cooling rack to drain the grease.
- Once the bacon has cooled and drained of all grease, chop into 1/2-inch pieces.
- Combine all ingredients and store in refrigerator until ready to searve.