Ingredients
The following ingredients have 4 Servings
- 2 pounds small waxy red potatoes
- 2 tbsp. melted unsalted butter
- 1/2 cup sliced scallions
- 1/2 cup diced celery
- 3/4 cup mayonnaise
- 3 tbsp. Louisiana hot pepper sauce
- salt and black pepper (to taste)
- 4-6 slices bacon (cooked crisp and crumbled)
- 5 ounces crumbled Roquefort cheese (or Bleu cheese)
- paprika or smoked paprika (to taste)
Instruction
- Boil potatoes in salted water until fork-tender, about 15-20 minutes; drain.
- Chop potatoes coarsely, quarter, or halve, depending on size.
- Drizzle with melted butter.
- Place potatoes in a salad bowl with scallions, celery, crumbled bacon, and crumbled Roquefort cheese.
- Whisk together the hot sauce with the mayo; and season the dressing to taste with salt and pepper.
- Gently stir the dressing into the potatoes to mix and garnish with paprika.
- Refrigerate for a few hours for flavors to blend.
