Blue cheese potato salad - Dallas News | myFOXdfw.com

Blue cheese potato salad

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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.
 

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