Servings: 6 servings
Calories: 320kcal
Equipment
- Large pot
- Colander
- Mixing bowl
- spatula
- Baking Sheet
Ingredients
For the Salad
- 2 pounds potatoes choose waxy potatoes for a creamy texture
- 6 strips bacon crispy bacon for savory crunch
- 1 cup blue cheese crumbled for tangy richness
- 1/2 cup mayonnaise base of creaminess; Greek yogurt is a lighter option
- 1/4 cup sour cream adds zing and extra creaminess
- 2 tablespoons apple cider vinegar enhances flavors
- 1 teaspoon garlic powder adds subtle depth
- salt to taste
- pepper to taste
- 2 stalks green onions sliced for fresh flavor
Instructions
Instructions
- Start by placing the diced potatoes into a large pot of salted water. Boil them for about 15 minutes, or until they are tender enough to pierce with a fork.
- Drain the potatoes in a colander and spread them out on a baking sheet to cool for a few minutes.
- In a mixing bowl, combine the mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and pepper. Stir until it's nice and creamy.
- Once the potatoes are cooled, add them to the dressing along with the crumbled bacon, blue cheese, and sliced green onions.
- Using a spatula, carefully fold everything together, ensuring the potatoes are coated without breaking them apart.
- Transfer the salad to a serving bowl and cover it with plastic wrap. Chill in the refrigerator for at least 1 hour before serving.
Notes
Garnish with extra crumbled blue cheese for an added touch of flavor.
Nutrition
Serving: 1cup | Calories: 320kcal | Carbohydrates: 28g | Protein: 8g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 10g | Cholesterol: 35mg | Sodium: 600mg | Potassium: 700mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 2mg
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