Tuesday, July 10, 2012

Red, White, and Blue Potato Salad

This potato salad is a unique take on potato salad. I, for one, am not a fan of mayonnaise and welcome this new potato salad with open arms. The red in this is the red potatoes, the white is the sour cream and the blue is the blue cheese. This was the perfect side dish for my 4th of July party, but it will not be limited to only the 4th of July. I loved the tangy kick from the blue cheese that was softened by the cream. Another great thing about this dish is that it has very powerful flavors. Just a small serving will satisfy your craving!
Source: Cupcakes and Kale Chips

2 lbs of Red Potatoes, scrubbed and quartered
3 slices of Bacon, thick-cut
1/2 cup of Sour Cream, or Greek Yogurt
3 tablespoons of Apple Cider Vinegar
1/4 teaspoon of Dry Mustard
1/4 teaspoon of Cayenne Pepper
1/2 teaspoon of Kosher Salt
1/2 teaspoon of Black Pepper
1 teaspoon of Scallion, chopped
1/2 cup of Blue Cheese


First, place a pot of cold water over high heat. Drop the potatoes in, once the water comes to a boil, set a timer for 15 minutes. Drain the water and let the potatoes cool.

While your potatoes are boiling, fry your three pieces of bacon, until crispy. Set aside and let the bacon cool.

Next, in a small bowl combine the sour cream, vinegar, dry mustard, cayenne pepper, salt and pepper.

Now, chop your bacon finely.

Next, add the bacon, scallions, and blue cheese to the cream mixture and pour the mixture over your potatoes. Mix gently, you want your potatoes to stay in the quarters.


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