Thursday, May 24, 2012

Memorial Day Eats: Side Dish 1

This potato salad is to die for!  I've made this for a party at my house and brought it as a dish to a friend's BBQ and the reviews were unanimous-home run!  Make sure you set aside a little bowl for yourself before the party because it'll be gone in no time. 

Potato Salad with Bacon and Gorgonzola

Submitted by annettefar | July 12, 2005



5 pounds Yukkon potatoes, peeled, cut into 3/4-inch cubes

2 1/2 cups mayonnaise, divided

3/4 pound bacon slices(Maple variety is an option)

2 cups crumbled Gorgonzola cheese

1 cup chopped green onions

1/4 cup chopped fresh parsley


Preparation

Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.

Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.

Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.)Serve with steak and red wine!!!


With Love from SoCal,

XO

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