Potato Salad with Blue Cheese and Bacon
July 3rd, 2011 by Mike

Potato salad is one of my favorite American classics when made properly. I recently started making it better by adding blue cheese and bacon. My friends on Facebook have been giving me grief for not posting the recipe. I’m ashamed to admit that it’s staggeringly easy.

First, I cook a pound of thick-sliced bacon on a baking rack over a sheet pan in the oven. It’s usually about 35 minutes at 425 degrees. At least half of the bacon goes to snacking.

I usually start with homemade mayonnaise, specifically Anne Burrell’s recipe. I only vary that by adding the zest of one lemon. You can totally use a good store bought mayo if that works better for you.

I cook anywhere from three to five pounds of potatoes, cut into 1/2″ chunks. My preference is Yukon Gold, but use what works for you. Cook them by boiling in salty water until fork-tender and then shock them in an ice bath to stop the cooking.

In my biggest bowl, I use about two cups of mayo, a cup of shredded carrots, a cup of diced celery, and the green parts of about three scallions. Sometimes i will add the juice of the lemon to thin out the dressing. Then I add about a cup of crumbled blue cheese. I mix this all together before adding the bacon, which has had time to cool and be crumbled.

Finally, I add the potatoes and use a rubber spatula/scraper to toss everything. This needs to sit in the refrigerator for a few hours just to let the flavors mingle and marry.

This isn’t so much a recipe as it is a guide. Everything varies here, and I never make it the same way twice. Some times I use more blue cheese, and sometimes I use more bacon. Recently, a foodie friend told me that I should use closer to the entire pound of bacon.


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