BLUE CHEESE POTATO SALAD
This is a delicious zesty potato salad.
Provided by TOSWEETFORU
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g
BACON & BLEU CHEESE POTATO SALAD
Hmm bacon and blue cheese - how can you go wrong? This is the perfect potato salad recipe if you're a fan of blue cheese. The flavors are fabulous! Next time I make this, I'm going to try and grill the potatoes like Barbara originally did. I bet that will add even more flavor. Perfect for summer cookouts!
Provided by Barbara Pace
Categories Potato Salads
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees. Scrub potatoes and cut into large bite size pieces. Place potatoes in a single layer in a large pan. Drizzle with oil; sprinkle with salt and pepper. Mix to cover potatoes with oil, salt & pepper. Cover tightly with heavy duty aluminum foil. Bake potatoes for 30 minutes.
- 2. While the potatoes bake, fry the bacon. When crispy, remove & drain. Allow to cool and crumble.
- 3. Whisk together mayonnaise, parsley, vinegar, sugar, mustard, onions & bleu cheese in a large bowl.
- 4. Carefully pull back the foil with a fork & and check to see if the potatoes are fork tender. If not, reseal & bake for another 5 to 10 minutes. Do not over cook potatoes or you will have mashed potato salad! Remove from oven and uncover to allow potatoes to cool a bit.
- 5. When potatoes are just warm to touch, add them and the bacon to the dressing. Gently stir to cover all the potatoes with the dressing. Cover and store in the refrigerator.
- 6. I like to make potato salad ahead of time to allow the dressing to strike through the potatoes. Before serving, I like to sprinkle the top of the salad with some additional bacon, bleu cheese, red onions & parsley.
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.
BLUE CHEESE AND BACON POTATO SALAD
This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.
Provided by Krissy
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 282.1 calories, Carbohydrate 16.3 g, Cholesterol 22.5 mg, Fat 20.9 g, Fiber 2.8 g, Protein 8.8 g, SaturatedFat 6.2 g, Sodium 476.4 mg, Sugar 1.7 g
BACON BLUE CHEESE POTATO SALAD
Make and share this Bacon Blue Cheese Potato Salad recipe from Food.com.
Provided by angieo36
Categories Free Of...
Time 35m
Yield 1/4 Cup, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine potatoes, bacon and onions.
- In a separate bowl mix yogurt, vinegar, salt and pepper. Fold into potato mixture.
- Sprinkle with blue cheese.
Nutrition Facts : Calories 317.5, Fat 6.5, SaturatedFat 2.6, Cholesterol 12.8, Sodium 450.7, Carbohydrate 57.7, Fiber 6.7, Sugar 10.5, Protein 9.3
WARM NEW POTATO SALAD WITH BACON & BLUE CHEESE
This French-style main meal salad with roasted new potatoes makes a fabulous lunch
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 289 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Protein 11 grams protein, Sodium 1.65 milligram of sodium
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