Ingredients for Bacon Blue Cheese Potato Salad
- Red Potatoes
- 6 oz bacon
- 1/2 cup chopped red onion
- Plain Yogurt
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 oz crumbled blue cheese
How to Make Bacon Blue Cheese Potato Salad
- Boil 2 lbs Yukon Gold potatoes until tender (about 15-20 minutes). Drain and cube.
- While potatoes cook, cook 6 oz bacon until crispy. Crumble and set aside, reserving 2 tablespoons of bacon grease.
- Sauté 1/2 cup chopped red onion in the reserved bacon grease until softened (about 3 minutes).
- In a large bowl, whisk together 1 cup plain Greek yogurt, 2 tablespoons apple cider vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently fold in the cubed potatoes, crumbled bacon, and sautéed red onions.
- Stir in 4 oz crumbled blue cheese.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
41g
Fat
13g
Carbs
19g
