Potato Salad With Blue Cheese Bacon And Red Onions |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipes comes from the Waggoner Estate that I purchased in Quinlan, Texas in 1988. Ingredients:
1 tablespoon cider vinegar |
2-1/4 teaspoons lemon juice |
1-1/2 teaspoons coarse grain mustard |
1 clove garlic minced |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
1/4 cup vegetable oil |
1/4 cup mayonnaise |
2 tablespoons sour cream |
3 pounds red skinned potatoes |
1/2 teaspoon salt |
8 ounces lean bacon cut into 1/2 pieces |
1 cup chopped red onion |
6 ounce piece blue cheese rind removed and cheese crumbled |
1/2 teaspoon freshly ground black pepper |
1/4 cup chopped fresh flat leaf parsley |
Directions:
1. Place vinegar, lemon juice, mustard, garlic, salt and pepper in a non-reactive bowl.
2. Whisk to combine then whisk in oil then whisk in mayonnaise and sour cream then set aside.
3. Bring large a pot of water to boil then scrub potatoes but do not peel.
4. Add to boiling water and salt water generously then cook potatoes 25 minutes.
5. Remove from water and cool 10 minutes.
6. Sauté bacon in large heavy skillet over medium heat until crisp about 4 minutes.
7. Remove and drain on paper towels then pour off and discard all but 1 tablespoon drippings.
8. Place pan over medium heat and add red onions then stir to coat with drippings.
9. Season onions with a little of the bacon drippings them remove onions to non-reactive bowl.
10. While potatoes are still warm slip off skins and cut potatoes into cubes.
11. Add to bowl containing onions then add cooked bacon and blue cheese.
12. Toss to mix then pour in dressing and mix well.
13. Let salad stand at room temperature 15 minutes so flavors meld.
14. When ready to serve sprinkle salad with parsley and mix well then place in serving bowl.
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