BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 6 2011
Bacon Blue Cheese Potato Salad
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.