Description
A creamy blue cheese and bacon potato salad made with Yukon Gold potatoes, red onion, and fresh parsley. Chilled for optimal flavor.
Ingredients
Scale
- 2 lbs (900g) Yukon Gold potatoes, or red potatoes, firm
- 6 slices bacon, crispy fried
- 4 oz (113g) blue cheese, crumbly variety
- 1/4 cup (60ml) red onion, chopped (soaked in cold water if desired)
- 1/4 cup (60ml) fresh flat-leaf parsley, chopped
Instructions
- Step 1 – Cook & Cool Potatoes: Start by boiling the Yukon Gold potatoes in a large pot of water until they are tender, which should take about 15 minutes. You can check if they are done by poking them with a fork. Once they are tender, drain the potatoes and allow them to cool slightly. Avoid overcooking the potatoes to prevent mushiness, which can lead to a soggy salad.
- Step 2 – Fry & Drain Bacon: While the potatoes are cooling, cook the bacon in a skillet over medium heat until it is crispy. Once done, place the bacon on paper towels to drain excess grease, which helps keep the salad from being too oily.
- Step 3 – Chop & Mix Ingredients: While the potatoes cool, chop the crispy bacon, red onion, and fresh parsley into bite-sized pieces. Place these chopped ingredients in a large bowl along with the cooled potatoes and blue cheese. Toss everything together to combine the flavors. Ensure the pieces are evenly distributed to avoid uneven bites.
- Step 4 – Dress & Toss Salad: Add your favorite dressing to the bowl and gently toss to coat everything together, being careful not to mash the potatoes. If the salad seems dry, you can add more dressing as needed, but do not overdo it to prevent the salad from becoming too salty.
- Step 5 – Chill & Serve: Once everything is mixed well, cover the bowl and place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, taste the salad and make necessary adjustments, such as additional blue cheese if desired. Keep an eye on the salad while cooling; if left too long, it may harden.
Notes
- Storage Tips: Store in the fridge in an airtight container for up to 3 days. This potato salad tastes even better after sitting overnight.
- Expert Tips: To ensure your potatoes do not turn out mushy, simmer them only until just tender, which usually takes about 15 minutes. If the salad tastes too salty, rinse the boiled potatoes under cold water to eliminate excess salt. If the dressing is too thick, add a splash of milk, starting with 1 tablespoon and adjusting to your preferred consistency. For best flavor, chill the salad for at least an hour before serving to allow the ingredients to blend together.
- Reheating Instructions: This salad is best served cold, and generally, it is not reheated. If necessary, gently warm it in the fridge to soften before serving, but do not advocate heating.
- Serving Suggestions: Serve alongside grilled meats for a hearty meal or pair with crusty bread and a green salad for a light lunch. Adding fresh herbs on top can also enhance the presentation.
- Recipe Variations: Consider adding diced celery for extra crunch or incorporating chopped hard-boiled eggs for added protein. You may experiment with flavored blue cheese varieties like garlic or herb for a different twist.
- Ingredient Notes: Yukon Gold and red potatoes are recommended for their creamy, buttery texture and ability to maintain shape after cooking. If you seek a milder flavor, you may substitute blue cheese with feta cheese or omit it entirely for a dairy-free option. Always look for flat-leaf parsley for better flavor compared to curly parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 234
- Sugar: 3g
- Sodium: 496mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 34mg