Potato Salad With Blue Cheese, Bacon and Red Onions
I had a potato salad that was fabulous at a July 4th party. Here is my best stab at recreating it.
Dressing:
1 T. cider vinegar
2 1/4 t. lemon juice
1 med. clove minced garlic
salt & fresh ground pepper
1 1/2 t. Dijon mustard with seeds
1/4 C. oil
1/4 C. best quality prepared mayonnaise
2 T. sour cream
Potato salad:
3 lb. red skin potatoes (about 2” in diameter)
8 oz. lean bacon, cut into 1/2 inch pieces
1/2 C. chopped red onion
4 oz. piece Blue cheese and 4 oz. of Gorgonzola cheese
1/4 C. chopped flat leaf parsley
salt and freshly ground black pepper to taste
For dressing, place vinegar, lemon juice, mustard, garlic, 1/4 t. salt and several grinds of black pepper in nonreactive bowl and whisk to combine. Whisk in oil. Then whisk in mayonnaise and sour cream. Taste and season with more salt if desired. Set aside. Boil unpeeled potatoes in salt water. Cook until potatoes are tender but still firm, about 25 minutes, depending on size of potatoes. Remove and cool 10 minutes. Sauté bacon until crisp and drain on paper towels and crumble. Save 1 T. of drippings in pan. Place pan over medium heat and add red onions and stir a minute or less to just season them with a little of the bacon drippings. Remove onions to large salad bowl. While potatoes are still warm, slip off skins and cut into 3/4 inch cubes. Add to bowl with onions along with cooked bacon and cheese. Toss to mix; the warm potatoes will cause the cheese to melt slightly. Pour in the dressing and mix well. Taste and season generously with salt and pepper as needed. Let the salad stand at room temperature for 15 minutes to meld the flavors. (Salad should be served at room temperature) When ready to serve, sprinkle salad with parsley and mix well. Place in an attractive serving bowl. Serves 8.
