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
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
41g
Fat
13g
Carbs
19g
