Lynette's Bacon Blue Cheese Potato Salad

A couple years ago, we were invited to an impromptu picnic with a group of friends.  Tom took the phone call and when the host asked if we could bring a potato salad, Tom said "Sure!".  Although I thought it would be fun to get together with our friends, making a potato salad was kinda...freaky....for me.

You see, I'm not crazy about potato salad at all.  My mother makes her's with Miracle Whip (not a fan of Miracle Whip...) and I guess I've never had a mayo-based potato salad that has left a positive impression on me.


So that brings me to this salad. I started thinking about things I liked with potatoes.  Sour cream, bacon, green onions and cheddar cheese were definitely on the list.  Add a little vinegar and touch a blue cheese to give it some zing...  Nope, not your ordinary potato salad. 

• 4 lbs. potatoes, peeled and cubed (about 4 large baking potatoes)
• 4 pieces of thick-sliced pastured bacon, thinly sliced
• 2 bunches green onions, chopped
• 1-1/2 C sour cream
• 1/4 C white vinegar
• 2 T blue cheese, crumbled into a powder (no chunks!)
• 1 t sea salt
• 1/2 t pepper
• 1-2 T fresh chopped parsley
• 1/2 C shredded cheddar cheese

1. Cook cubed potatoes just until done.  Drain.
2. While potatoes are cooking, fry bacon pieces.
3. When bacon is done and still in the pan, turn off heat and add the onions.  Stir for 30 seconds.  Drain.
4. In separate bowl, mix together sour cream, vinegar, blue cheese, salt, pepper and parsley.  Add bacon and green onions and stir to combine.
5. Pour over hot, drained potatoes.  Stir to combine.
6. Cover and refrigerate. (4 hours is nice, but overnight is even better.)
7. When salad has cooled, add shredded cheddar cheese.  Stir to combine.  Correct seasonings if you need to.  Serve.