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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. Try it with a beef entree, she suggests. It's incredibly tasty yet quick to fix because you don't need to peel the potatoes. Ingredients:
2 pounds red potatoes, cut into chunks |
1/4 cup heavy whipping cream, whipped |
1/4 cup crumbled blue cheese |
1 cup mayonnaise |
1/2 pound sliced bacon, cooked and crumbled |
Directions:
1. Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm. Yield: 6-8 servings.
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