Bacon and Blue Cheese Potato Salad a lightened up side dish recipe with Greek yogurt instead from www.pinterest.com
Description:
This sour cream blue cheese potato salad is a delicious twist on the classic potato salad recipe. The addition of blue cheese gives the dish a tangy and creamy flavor that pairs perfectly with the potatoes. This recipe is a great side dish for picnics, barbecues, or any summer gathering.
Prep Time:
The prep time for this recipe is about 20 minutes.
Cook Time:
The cook time for this recipe is about 15 minutes.
Ingredients:
- 2 pounds baby potatoes - 1/2 cup sour cream - 1/2 cup mayonnaise - 1/4 cup crumbled blue cheese - 2 tablespoons chopped chives - 2 tablespoons chopped parsley - 1 tablespoon Dijon mustard - 1 tablespoon white wine vinegar - Salt and pepper to taste
Equipment:
- Large pot - Mixing bowl - Whisk - Spoon
Method:
1. Wash and scrub the potatoes. Cut them into quarters. 2. Fill a large pot with water and bring to a boil. Add the potatoes and cook for about 15 minutes or until they are tender. 3. Drain the potatoes and let them cool for a few minutes. 4. In a mixing bowl, whisk together the sour cream, mayonnaise, blue cheese, chives, parsley, Dijon mustard, white wine vinegar, salt, and pepper. 5. Add the potatoes to the mixing bowl and stir until they are coated with the dressing. 6. Refrigerate for at least 30 minutes before serving.
Notes:
- This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. - You can use any type of potato for this recipe, but baby potatoes work best because they hold their shape well. - If you don't like blue cheese, you can substitute it with feta or goat cheese.
- To make this recipe healthier, you can substitute the sour cream and mayonnaise with Greek yogurt. - If you want to add more flavor to the salad, you can add chopped bacon or roasted garlic. - This recipe is versatile and can be customized to your liking. Feel free to add or subtract ingredients as you see fit.
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