Ingredients

The following ingredients have 4 Servings
  • 3 pounds red & white baby potatoes
  • 4  slices bacon (cooked and crumbled)
  • 4 green onions (thinly sliced)
  • 3/4 cup mayonnaise
  • 3/4  cup sour cream
  • 1/2 cup crumbled blue Cheese
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1/2  teaspoon garlic powder
  • 1 tablespoon fresh chopped parsley
  • Salt & pepper

Instruction

  • Heat a large pot of generously salted water over high heat.
  • Cut baby potatoes in half (or into bite sized chunks if using larger potatoes) and add to the boiling water. Turn heat down to medium-low, cover with the pot lid, leaving it slightly ajar to allow steam to escape. Potatoes are finished when they are easily pierced with a fork. You can also cook uncovered; it may take a couple minutes longer. *Watch closely because the water can quickly boil over.
  • Drain and spread potatoes in an even layer on a flat surface like a cookie sheet or cutting board. Sprinkle evenly with a teaspoon of salt. Cool to room temperature (can be done in the fridge). Do not leave sitting for too long as the starches in the potatoes can get gummy.
  • In a small bowl, stir together mayo, sour cream, Dijon mustard, apple cider vinegar, garlic powder, parsley and salt and pepper.
  • Once potatoes are cooled, stir them together in a large bowl with the mayo mixture until coated. Stir in bacon, blue cheese and green onions (saving a little of the last few ingredients for garnish if desired).
  • Garnish salad with additional blue cheese and green onions, if desired. Chill until ready to serve.