It’s time to gear up for summer picnics and this Blue Cheese and Bacon Potato Salad is the perfect way to do that. It’s delicious! #BloggerClue
Happy second Wednesday of April. You remember what that means, right? It’s Blogger C.L.U.E. reveal day.
This month I was thrilled to be able to visit Anna from Anna Dishes again. Back in January I made her uber-delicious banana bread and the whole family loved it, so I knew that I’d have no problem finding another new family favorite on her site.
Our theme this month was spring vegetables. While I was perusing all Anna’s recipes, I came across this potato salad and knew I’d have to slide it in under the wire since it’s a potato salad, perfect for the upcoming picnic season and filled with all the flavors I love.
Even though this salad is easy to make the same day as it’s eaten, it’s even better if prepared the day before it’s needed so the dressing can meld in with the potatoes and create a wonderful thing.
While my method of making the salad differed a little from Anna’s, what went inside it was exactly as she meant it to be (why mess with a great thing, right?).
So, a day before serving the salad, I washed and chopped up the potatoes (I did mine in a 1/4″ piece from the get-go). I added them to salted boiling water and cooked them until just tender (8-10 minutes). Once ready, I poured them into a colander and let them drain and dry for a few minutes.
I fried up my chopped up bacon and whisked together the champagne vinegar, mayo (I use Hellmann’s), salt and pepper.
I gently mixed together the potatoes, sliced scallions and dressing in a big bowl, covered it and slid it in the fridge overnight. Just before serving, I folded in the blue cheese and bacon.
Oh my, oh my. I may have been well on the road to making myself sick over this stuff. It’s a bit addicting and oh so delicious. I love the play of creamy potatoes with crunchy bacon. The cheese added a bit of a bite that played well too.
In short, bookmark this recipe so it’s on hand when you want to bring something to your first spring picnic. Trust me, it’ll be a hit.
- 2 lbs Small Golden Potatoes
- 2 lbs Small Red Potatoes
- 2 Tablespoons Champagne Vinegar
- 1 Cup Duke's Mayo
- 2 Bunches Scallions
- ¾ Cup Crispy Crumbled Bacon
- ¾ Cup Blue Cheese
- Salt and Pepper
- Wash potatoes and cut into 1" pieces. Place in boiling water and cook until just tender. You should be able to easily stick a fork in.
- Drain and set aside to cool. When cooled chop each piece of potato in half, then drizzle the potatoes with a couple of tablespoons of champagne vinegar.
- While the potatoes are cooking, put your bacon in the oven for about 15 minutes on a sheet pan, lined with foil, at 350. Remove bacon from the oven when crispy and transfer to a plate with covered with paper towel to drain grease. (Make sure the bacon is well done, the crispier the better. It holds up better that way.) Let cool. Chop or crumble into small pieces.
- Cut the bottoms off the scallions, discard. Chop the white portion, in thin pieces up until you reach the green. Set aside the green pieces, you can use them for garnish later.
- When cool add in the mayo, ½ cup at a time. If it still seems dry, add a bit more. Add about a teaspoon each of salt and freshly ground pepper. Slowly turn in the blue cheese and the bacon. Make sure all ingredients are evenly distributed. Chill in fridge for a few hours or overnight.
I can’t tell you how good it feels to be thinking about picnics and salads finally. Much as I love the roasts and stews of winter, there’s nothing quite like summer’s fare.
As you know from the last several second Wednesdays of the month, the Blogger C.L.U.E. Society is a group of food bloggers who play a game together; sneaking around each other’s sites and surprising one another with the dishes we make from what we find. It’s our chance to have fun together and since you’re here, you get to be a part of the game. I’d love it if you’d take a minute and check out the other players. Heck, you may even find the person who got Taking On Magazines as their blog before I do. If you do discover who it was, let me know, okay?
- Asian Fried Quinoa by Kate from Kate’s Kitchen
- Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef
- Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Asparagus Salmon Fried Rice by Stacy from Food Lust People Love
- Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines
- Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch
- Broccoli and Cheese Muffins by Kelli from Kelli’s Kitchen
- Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch
- Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies
- Cheese Soufflé with Garden Salad by Debra from Eliot’s Eats
- Chicken Tikka Salad by Ramona from Curry and Comfort
- Chocolate Strawberry Pound Cake by Kim from Liv Life
- Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme
- Creamy Asparagus Soup by Anna from Anna Dishes
- Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
- Honey Balsamic Glazed Carrots by Rebekah from Making Miracles
- Lemon Bars by Anna from Anna Dishes
- Maple Soy Glazed Spring Carrots by Lora from Cake Duchess
- Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet
- Fresh Basil Pesto by Christy from Confessions of a Culinary Diva
- Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm
- Spring Green Risotto by Lauren from Sew You Think You Can Cook
- Alice from A Mama, Baby and Shar-pei in the Kitchen
- Christy from Confessions of a Culinary Diva