Though not packed with fresh vegetables, I could not ignore this summer BBQ classic but did want to make it with a bit of a twist; the sharp bite of the blue cheese, with the smokiness of the bacon go well with grilled steak, traditional BBQ chicken or salmon fillets.
Yields: 6 servings
Total Time: 45 mins
Prep Time: 20 mins
- 1½ pounds small red potatoes, scrubbed well, skin left on
- 5 to 6 slices bacon, chopped
- 1 cup chopped celery
- ½ cup chopped red onion
- ¼ cup chopped parsley
- 1 tablespoon salt
- ¾ cup blue cheese
- ½ cup milk
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- ¾ teaspoon Worcestershire sauce, low-sodium preferable
- ¾ teaspoon hot sauce
- ½ teaspoon black pepper
- 1/8 teaspoon ground mustard
- Salt to taste
- ¼ cup chopped parsley for garnish
- Place potatoes in a pot, cover with cool water, add 1 tablespoon of salt. Place on stove over high heat, bring to a boil. Reduce heat to medium-low, cover and cook 10 to 15 minutes until a fork can easily pierce the skin of potatoes. If you have varying sizes, remove smaller potatoes until larger potatoes are ready. Do not cook through.
- Drain potatoes, leave in pot, cover with kitchen towel and set aside for 15 minutes, or until steam has cooked potatoes all the way through. Let potatoes cool to touch, and then cut into bite sized pieces. Place in a large bowl.
- Meanwhile, cook bacon according to package directions until browned and crispy. Drain on paper towel. Crumble over potatoes in bowl. Add celery and red onion to bowl with potatoes.
- In a bowl or measuring cup, combine blue cheese, milk, mayonnaise, sour cream, Worcestershire sauce, hot sauce, pepper and ground mustard. Stir until the sauce thickens by mashing blue cheese crumbs to side of bowl and stirring into dressing.
- Pour dressing over potato mixture, stir to combine ingredients. Season to taste with salt.
- Place in serving dish or storage container and refrigerate for three hours or overnight prior to serving. Prior to serving, sprinkle ¼ cup of chopped parsley on top.