Tuesday, July 10, 2012
Red, White, and Blue Potato Salad
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.