Red, White, and Bleu Potato Salad
2 Tbspolive oil
2 lbred potatoes, washed and scrubbed
1 csour cream
1/4 cwhite wine vinegar
1/4 cfresh chives, chopped
1 tspkosher salt
1/2 tspfresh ground pepper
8 ozcrumbled bleu cheese
3slices bacon, cooked crips and crumbled
How to Make Red, White, and Bleu Potato Salad
- Wrap garlic head in foil, drizzle with olive oil, and roast in a preheated 350 degree oven for 30-40 minutes. Remove and let cool. When cool, squeeze cloves from the head and mash into a paste. Place in a small mixing bowl and set aside.
- Boil potatoes until soft. Let cool and dice.
- Whisk together roasted garlic, sour cream, vinegar, chives, salt and pepper. Carefully stir in blue cheese, bleu cheese, and bacon.
- Combine remaining ingredients. Refrigerate and serve. Serves 4-6.