Ingredients

The following ingredients have 4 Servings
  • 2 pounds red potatoes (cut into 1 inch cubes)
  • ½ cup cooked and crumbled bacon (approximately 6 slices)
  • 5 ounces blue cheese crumbles
  • ½ cup minced white onion (or yellow onion)
  • ½ cup celery (diced)
  • ½ cup green onions (diced)
  • ¼ cup chunky blue cheese dressing
  • ½ cup mayonnaise
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instruction

  •  Cut the potatoes into 1 inch cubes, then add them to a large pot of boiling salted water. 
  •  Cook the potatoes in the boiling water for 15-20 minutes, or until fork tender.
  • While the potatoes are boiling, cook and crumble the bacon, if you haven't done so already.
  • Drain the potatoes and transfer them to a large bowl.
  • Place the bowl of potatoes in the refrigerator to chill while preparing the other salad ingredients.
  • In a small bowl, prepare the dressing by combining the blue cheese dressing, mayonnaise, dried parsley, salt and pepper.
  • Add the cooked and crumbled bacon, blue cheese crumbles, minced onion, diced celery and diced green onions to the large bowl of cooked potatoes.
  • Add the prepared salad dressing and toss until all of the potatoes are coated in the dressing.
  • I recommend refrigerating the salad for at least 30 minutes before serving. It can also be covered and stored in the refrigerator for up to 2 days before serving.