Bleu Moon Potato Salad with Bacon and Chives

Kelly Williams

By
@WildfloursCottageKitchen

This is my favorite potato salad that I only get to enjoy once in a blue moon, too, because my hubby doesn't care for bleu cheese. Oh, well, more for me! ;) This makes a small amount, about 4 small servings, so feel free to double this if you'd like. But this is how I like to make it just for me. :) Ingredients can be adjusted to your own personal taste.
Photo by me.


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Comments:

Serves:

About 4

Prep:

10 Min

Cook:

10 Min

Ingredients

POTATO SALAD:

2
medium-sized red potatoes, unpeeled (about 1 lb.)
1
tsp. lemon juice (or up to 1 tbl.)
2
strips bacon, cooked, drained and crumbled
2
chives, thinly sliced

DRESSING:

1/3
cup mayonnaise
1/4
cup sour cream
1
tsp. lemon juice (or up to 1 tbl.)
1
dash garlic chipotle hot sauce (or regular hot sauce)
1/4
tsp. minced garlic
1/2
cup crumbled bleu cheese, or to taste
1-2
chives thinly sliced, to taste
*salt and pepper to taste
*garnish with more bleu cheese, bacon and chives if desired

Directions Step-By-Step

1
Cook bacon over medium heat til crispy. Set aside on a papertowel-lined plate to cool, then crumble.
Cut potatoes into bite-size pieces. Place in a medium-sized saucepan of salted water over high heat and bring to a boil. Partially cover and simmer until potatoes are just tender, about 8 to 10 minutes. Drain well, set aside in mixing bowl. While potatoes are still hot, toss with 1 tsp. lemon juice. (Or more if you like a stronger lemon flavor.) For dressing, whisk mayonnaise with sour cream, lemon juice, hot sauce, and garlic in a bowl.
Stir in bleu cheese, salt and pepper, and chives. Taste, and adjust to your own liking. Stir dressing with cooled potatoes, add bacon and chives, and fold til mixed. Garnish with more bleu cheese, bacon and chives if desired.
2
*Finely diced red bell pepper also very good in this.

About this Recipe