Red, White & Bleu Potato Salad
photo by Lavender Lynn
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1360.77 g red potatoes
- 157.80 ml mayonnaise (I use Veganaise)
- 157.80 ml plain yogurt (or sour cream)
- 29.58 ml Dijon mustard (or spicy brown)
- 29.58 ml cider vinegar
- 113.39 g blue cheese, crumbled
- 157.80 ml celery, chopped small
- 157.80 ml diced onion (red or white)
- 2 medium dill pickles, finely diced
- 5 garlic cloves, pressed
- 14.79 ml fresh dill, minced
- 6-8 piece turkey bacon, fried crisp and crumbled (pig bacon works great too)
- 2.46 ml fresh coarse ground black pepper
- 3 green onions, with tops, thinly sliced
directions
- Boil potatoes until tender; drain and cool for comfortable handling.
- Cut into 1 inch pieces, leave skin on.
- Transfer to large bowl, add ice to chill.
- In separate bowl, combine remaining ingredients except green onions and mix well.
- Drain chilled potatoes, add dressing and mix thoroughly.
- Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
- Before serving, mix one final time and sprinkle green onion on top for garnish.
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Reviews
-
We used pork bacon and left out the celery (chef's personal preference). We love the bleu cheese, sour cream and red potatoes together, but ended up with some things a little out of balance: too much liquid, too much vinegar. All that said, it's rich and full-flavored and will not go to waste! Made for PAC Spring 2013