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 calories
carbohydrate: 16.3 g
cholesterol: 22.5 mg
fat: 20.9 g
fiber: 2.8 g
protein: 8.8 g
saturatedFat: 6.2 g
servingSize: -
sodium: 476.4 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large bowl with iced water. Line a baking sheet with a dish towel.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

6 servings

Recipe Note

This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature.

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