Blue Cheese And Bacon Potato Salad
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
5 cups
Water (iced, or as needed)450 g
Red Potatoes (small)1 cup
White Wine Vinegar1 cup
Olive Oil2 tbsps
Mayonnaise1 tbsp
Ground Mustard (stone-)1
Salt110 g
Crumbled Blue CheeseDirections:
1
Fill a large bowl with iced water
2
Line a baking sheet with a dish towel
3
Place potatoes into a large pot and cover with salted water; bring to a boil
4
Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes
5
Add green beans to the boiling water; blanch for just 1 minute
6
Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes
7
Remove from iced water with a slotted spoon and place on prepared baking sheet to dry
8
Cut potatoes into quarters
9
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
10
Drain and cool bacon slices on paper towels; crumble
11
Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl
12
Season with salt and black pepper
13
Add potatoes and green beans; stir to coat
14
Top with bacon, blue cheese, and green onions; stir once to incorporate