Potato Salad With Bacon And Blue Cheese Food

BACON BLUE CHEESE POTATO SALAD

Steps:

• Fill a large pot 2/3 of the way with room temperature/cold water and add in the potato chunks.
• Add 1/2 teaspoon Kosher salt.
• Turn the heat to high and cook the potatoes for 12-15 minutes or until fork tender.
• Drain the potatoes and rinse with cold water.
• In a large bowl add the remaining 1/2 teaspoon Kosher salt, 1/2 teaspoon black pepper, blue cheese dressing, mayonnaise, celery, most of the bacon, most of the blue cheese and green onion.
• Stir to combine then add the potatoes and gently toss to combine.
• Garnish with blue cheese and bacon and serve.

BLUE CHEESE AND BACON POTATO SALAD

Steps:

• Fill a large bowl with iced water. Line a baking sheet with a dish towel.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
• Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

BACON BLUE CHEESE POTATO SALAD

Steps:

• Boil potatoes until tender.
• Cook bacon until crisp, and cut into one inch pieces.
• In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
• Fold in green onions, cheese, potatoes and bacon.
• Can be served immediately or refrigerate until ready to serve.

BLUE CHEESE POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
• In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

BLUE CHEESE AND BACON POTATO SALAD

Steps:

• In a vegetable steamer, steam potatoes for 8 to 12 minutes, depending on size. Test to make sure they are "just" done.
• Cool potatoes to touch, quarter them and place in a large glass bowl.
• Add the wine, chicken broth, parsley and green onions.
• Toss mixture gently!
• Let Cool.
• Add Blue Cheese crumbles and Creamy Caesar Salad Dressing, toss gently!
• Cover and chill overnight.
• Before serving transfer to a salad bowl, sprinkle with crumbled bacon and serve.

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE

Steps:

• Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
• Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
• Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

BACON BLUE CHEESE POTATO SALAD

Steps:

• Combine potatoes, bacon and onions.
• In a separate bowl mix yogurt, vinegar, salt and pepper. Fold into potato mixture.
• Sprinkle with blue cheese.

GRILLED RED POTATO SALAD WITH BLUE CHEESE BACON DRESSING

Steps:

• Preheat Grill.
• Cook new potatoes in boiling water until almost done but still firm; drain and cut in halves; let cool for a few minutes.
• Gently toss potatoes with 1/4 cup olive oil; season with salt & pepper.
• Grill potatoes cut side down(approximately 3 minutes); turn and grill another 3 minutes.
• Place potatoes in large bowl; set aside.
• Place a large iron skillet on the grill; add the bacon and cook until done and crisp; remove bacon from skillet and drain on paper towels.When cool, crumble bacon. (Reserve 2 Tablespoons bacon grease in skillet).
• Add the onion to the skillet and cook until soft (approximately 5 minutes).
• Add 1/4 cup olive oil, vinegar and sugar and cook until sugar dissolves.
• Pour onion mixture over the potatoes; add crumbled bacon and parsley and gently toss.
• Adjust seasonings; sprinkle with crumbled blue cheese.

BLUE CHEESE AND BACON POTATO SALAD

Steps:

• Combine potatoes, celery, tomatoes and onions in large bowl.
• Mix dressing, barbecue sauce and cheese until blended. Add to potato mixture; mix lightly.
• Top with bacon.

WARM NEW POTATO SALAD WITH BACON & BLUE CHEESE

Steps:

• Heat oven to 220C/fan 200C/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.
• Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more until they have softened.
• Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese.

BACON AND CHEDDAR POTATO SALAD

Steps:

• In a 4-quart saucepan, cover potatoes with water and bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender; drain and cool slightly.
• While potatoes are cooking, combine remaining ingredients in a large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper.