Blue Cheese and Bacon Potato Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a scrumptious combination of a favorite Southern restaurant's green bean side dish and potato salad. It's fabulous and your family will thank you. You can serve it right away, but it does well for a few hours in the fridge. Eat cold or at room temperature. Ingredients:
5 cups iced water, or as needed |
1 pound small red potatoes |
1/2 pound fresh green beans, cut into 1-inch pieces |
4 slices bacon |
1/4 cup white wine vinegar |
1/4 cup olive oil |
2 tablespoons mayonnaise |
1 tablespoon stone-ground mustard |
salt and ground black pepper to taste |
4 ounces crumbled blue cheese |
4 green onions, thinly sliced |
Directions:
1. Fill a large bowl with iced water. Line a baking sheet with a dish towel.
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
3. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
4. Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.
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