BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 6 2011

Bacon Blue Cheese Potato Salad

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2 1/2 lbs red potatoes, cut into eighths
5 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onions, chopped
3 ounces blue cheese, crumbled (about 3/4 cup)

Boil potatoes until tender. Cook bacon until crisp, and cut into one inch pieces.

In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.

Fold in green onions, cheese, potatoes and bacon.

Can be served immediately or refrigerate until ready to serve.