Monday, July 23, 2012

Blue Cheese Bacon Potato Salad

Photo courtesy Taste of Home
   Recently the hubby and I took a trip the big city (Evansville) and checked out a shop called Fresh Market. The girls at work had been telling me about this place because they know I like to cook and especially like spicy sausages like Andouille and chorizo. 
   One thing I discovered while there was a great assortment of deli salads. There was a lemon orzo salad, loaded baked potato and a seafood salad that all looked fabulous. The one dish that caught my eye, that I wanted to remake myself was a blue cheese potato salad. I've done a good job on bacon blue cheese slaw, so why not try a similar version with potatoes?
   The mix of mayo and Ranch is very creamy and the red potatoes are firmer and hold up better in a salad. This was my take on their dish.

Blue Cheese Bacon Potato Salad
6 medium red potatoes
1/3 cup mayo
1/3 cup Ranch salad dressing
1/4 tsp. celery salt (or 1 rib of celery, diced)
1/2 cup blue cheese crumbles
1/4 or 1/3 cup onion, diced
4-6 slices of bacon, cut in pieces
salt and pepper

   In large pot, cover potatoes with cold water. Bring to boil; cover slightly with lid and cook until tender, about 45 minutes. (Red potatoes are denser and seem to take longer, if the skin splits, they are probably done.) Drain and let set off heat to cool. Sprinkle with salt.

   In small skillet, cook bacon until nearly done and then add onion (and real celery if using). Saute' about 5 minutes until soft and translucent.

   Cut potatoes into bite sized chunks and put in medium bowl. With slotted spoon, add onion and celery if using. Should a little bacon fat drip in, well, no big deal. If using celery salt add it now with pepper. Stir in mayonnaise, Ranch dressing and Blue cheese crumbles. Adjust salt and pepper as needed. Combine well and then refrigerate at least a few hours to overnight. Serves 5-6.
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