One of the favorites on my catering menu are these bite-sized red potatoes stuffed with blue cheese and thick bacon, and then topped with loads of fresh chives. They are loved for many reasons, including the fact that they are popular amongst everyone, taste great hot or cold, and we all know the blue cheese-bacon combo is bursting-ggggg with flavor!
So, with the holiday weekend approaching I couldn’t help but think of how perfect those tiny pops of flavor are for entertaining. But in effort to make them a little more barbeque friendly, I turned the potatoes into a bold and tasty potato salad. Because what’s a memorial day bbq without potato salad. And beer. And hot dogs. But mostly beer. And potato salad. Of course.
Happy Memorial Day to all!
Bacon and Blue Cheese Potato Salad
- 3 lb red skin potatoes
- 6 oz good blue cheese
- 10-12 strips thick cut bacon
- ¾ cup mayonnaise
- 3 Tbsp Dijon mustard
- 3-4 Tbsp red wine vinegar
- ¼ cup chopped fresh chives
- 3 heaping Tbsp fresh chopped dill
- salt and pepper
Clean and scrub outside of potatoes. Cut potatoes in half and add potatoes to a large pot of salted water and bring to a boil. Boil for approximately 10-15 minutes, or until they are fork tender, but still firm.
Meanwhile cook the bacon and crumble the blue cheese with a fork. Next, make the dressing. In a small bowl add the mayonnaise, Dijon, vinegar, chives and dill. Mix well and set aside.
Once the potatoes are cooked drain well. Roughly chop the potatoes into 1 inch chunks and while warm, pour the dressing over the potatoes. Mix well and add salt and pepper.
Add the crumbled bacon an blue cheese. Top with additional bacon, blue cheese and chopped chives. Can serve warm or cold. Store in fridge 2 days in advance.