Blue Cheese and Bacon Potato Salad recipe
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Ingredients
- 5 cups iced water, or as needed 1 pound small red potatoes ½ pound fresh green beans, cut into 1-inch pieces 4 slices bacon ¼ cup white wine vinegar ¼ cup olive oil 2 tablespoons mayonnaise 1 tablespoon stone-ground mustard salt and ground black pepper to taste 4 ounces crumbled blue cheese 4 green onions, thinly sliced
Nutrition Info
- 282.1 caloriescarbohydrate: 16.3 gcholesterol: 22.5 mgfat: 20.9 gfiber: 2.8 gprotein: 8.8 gsaturatedFat: 6.2 gservingSize: -sodium: 476.4 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Blue Cheese and Bacon Potato Salad
Directions
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Fill a large bowl with iced water. Line a baking sheet with a dish towel.
Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water, blanch for just 1 minute. Drain potatoes and green beans, transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels, crumble.
Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans, stir to coat. Top with bacon, blue cheese, and green onions, stir once to incorporate.