Hai guys! Long time no post.. sorry about that! I have seriously missed posting and just haven’t had the energy or time to do it lately. Ok, I lie, I have this problem where I keep buying more and more cookbooks and I keep going through them and wanting to make EVERYTHING! So I do, but then I don’t have time to make my own creations which I can then post BUT they have given me just about a billion and one ideas that I am bursting to put together and share with all you lovely people (one day).
A few weeks ago, Max’s friend Dylan came over and brought us a small container of this RIDICULOUS, OFF THE WALL potato salad that had (you guessed it) bacon and bleu cheese in it from a catering company he works at, and ERMAGERD, I have done nothing but dream of it since. Obviously, I had to recreate it to get it out of my brain.
I don’t know about your family, but in mine, my dad can make three things: pancakes, grilled cheese sandwiches, and potato salad. Ooooh dat potato salad! Pops is always the designated potato salad-er at summer time family get togethers and barbecues. Many have tried to recreate it, most have failed. The secret is using almost an entire jar of mayonnaise; which, in theory sounds disgusting but in practice (and perhaps without this knowledge) is yum. But don’t worry, I’m not going to make you do that today!
So, in light of Father’s Day happening tomorrow, here is a potato salad you can make to show your pops just how much you love him! (Dad, I’ll bring some over tomorrow).
Bacon and Bleu Cheese Potato Salad
Yield: 8 side servings
This salad takes some prep work, you want the potatoes to be cooked and cooled, the bacon cooked cooled and chopped, and the eggs hard-boiled and cooled as well. You can do this the day before if you’d like or make the whole salad the day before which gives the flavours time to get to know each other.
- 4 cups potatoes, chopped into bite-sized pieces, boiled until just tender and cooled
- 2 eggs, hard-boiled and sliced
- 2 strips bacon, cooked crisp, chopped into bits and cooled
- 2 sticks celery, thinly sliced
- 2 bunches radishes, thinly sliced
- 1 bunch scallions, chopped
- 2 tablespoons bleu cheese, crumbled
- 1 tablespoon fresh dill, minced
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 1 tablespoons Dijon mustard
- 1 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon bacon bits (from above)
- 2 tablespoons bleu cheese
- ½ teaspoon paprika
- Salt and pepper, to taste
In a large bowl, stir together potatoes, eggs, bacon (minus one teaspoon for the sauce as well as a pinch for sprinkling on before serving), celery, radishes, scallions, bleu cheese crumbles and dill. Set aside.
In a blender, food processor, or small bowl with a fork and elbow grease, blend the mayonnaise, yogurt, mustard, vinegar, honey or maple syrup, bacon bits, bleu cheese, paprika, salt and pepper. Once it’s smooth, pour onto potato mixture and stir it up till it’s all mixed in and creamy. Top with more cracked black pepper, scallions, dill, bacon bits and bleu cheese crumbles. Serve.
Salad will keep for 3 days wrapped up tight in the fridge.
What are you guys doing to celebrate Father’s Day?!