Thanks to Chef Kenny Bowers from Kenny's Smoke House for this recipe.
BLUE CHEESE POTATO SALAD
YEILD APPROX 8-10 SERVINGS
QUANTITY INGREDIENTS
4 LBS RED SKIN POTATOES (CHOPPED, 1/2 INCH)
2-1/2 CUPS BLUE CHEESE DRESSING (favorite)
1 TSP SALT
1 TBS WHITE SUGAR
PINCH CAYENNE PEPPER
2 TBS WHITE VINEGAR
1 CUP BACON COOKED CHOPPED
1 CUP BLUE CHEESE CRUMBLES
PREPARATION
PLACE CUT POTATOES IN BOILING WATER AND BOIL UNTIL SOFT (APPROX 15 MINUTES).
DRAIN POTATOES AND LET COOL.
IN A SEPARATE BOWL COMBINE ALL OTHER INGREDIENTS EXCEPT BACON AND BLUE CHEESE TO MAKE DRESSING. MIX WELL WITH WHISK.
WHEN POTATOES HAVE COOLED TO WHERE THEY CAN BE TOUCHED (STILL WARM) COMBINE WITH DRESSING AND MIX WELL. CRUSH SOME POTATOES SO THAT IT COMES TOGETHER AND IS NOT TOO SOUPY. REFRIGERATE UNTIL CHILLED.
GARNISH WITH BACON AND BLUE CHEESE.
