BACON & BLEU CHEESE POTATO SALAD

Bacon & Bleu Cheese Potato Salad image

Provided by Barbara Pace

Time 1h

Number Of Ingredients 12

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3 lb baby red potatoes, unpeeled & cut in large bite size pieces
2 Tbsp olive oil
2 tsp salt
1 tsp freshly ground pepper
8 slice bacon, cooked crisp & crumbled
1 c Hellman's mayonnaise
1/4 c fresh parsley, chopped
1/4 c white balsamic vinegar
2 tsp sugar
1 Tbsp dijon mustard
1/3 c red onions, diced
4 oz bleu cheese

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.