Then I made a couple of salads to take to our Parish Council Potluck tonight, a Green Bean and Corn Salad and also a Red Potato Salad with Bacon and Blue Cheese that I am going to share with you today.
This is a great salad because it is not mayonnaise based and can sit out for long periods of time. It can be served warm or at room temperature and it only takes 20 or 30 minutes to make from start to finish.
I'm not sure where I first got this recipe but I have adapted it over the years so much that it barely resembles the original recipe any longer so I am not going to fret about it.
Redskin Potato Salad with Bacon and Blue Cheese
2 lbs. Redskin Potatoes, well scrubbed and cut into 1" slices
4-5 strips of thick cut bacon, cooked crisp and coarsely crumbled
1/2 of a small onion
1/2 c. champagne vinegar
3 T. Olive Oil
1 t. Southern Gold Sauce (because that was what I had in the fridge, you can use dijon or honey mustard as well)
salt and pepper to taste
1 T. sugar
3 oz. blue cheese
Chives or Scallions for garnish
Place the potato slices into a pan of well salted water and bring to a boil. Reduce heat and simmer for 15-20 minutes, until just fork tender. While potatoes are cooking, saute the onions in butter or oil (I used a little of the bacon grease) until tender. Place into a large bowl with the vinegar, olive oil, mustard or Southern Gold Sauce, sugar and salt and pepper. Whisk until sugar dissolves and ingredients are well combined. Drain potatoes and pour hot potatoes into the dressing. Toss for a few moments allowing the dressing to soak into the hot potatoes. When most of the dressing is absorbed add the bacon and cheese and toss to combine. Pour into a serving bowl and garnish with chives or scallions. Print Recipe
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