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Baked Potato Salad
The potatoes are not baked for this salad, but the flavors are all borrowed from the classic baked potato with all the toppings.
What you need
- 8-10 Medium Red or Gold potatoes
- 1 tbl salt
- Water to cover potatoes
- 1/2 lb. bacon
- 1 bunch green onions, chopped
- Small wedge blue cheese, chopped and crumbled
- 1 cup olive oil
- 1/3-1/2 cup apple cider vinegar
- 1 tsp dijon mustard
- 1 large garlic clove, minced
- Salt and fresh black pepper
How to make it
- Wash and boil potatoes in salted water until tender, but not mushy
- Drain and set aside to cool
- Combine vinegar, mustard, garlic, salt and pepper
- Slowly whisk in olive oil until emulsified
- Place in a covered container
- Render fat from the bacon over medium heat until the bacon is crispy and very brown
- Drain on paper towels and chop when cool enough to handle
- Dice the cooled potatoes and combine with bacon, onions, and blue cheese
- Pour dressing over potatoes and mix well
- Serve at room temperature
The potatoes will absorb a lot of dressing as the salad sits, so be sure to use enough.
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