How to make it

  • Place vinegar, lemon juice, mustard, garlic, salt and pepper in a non-reactive bowl.
  • Whisk to combine then whisk in oil then whisk in mayonnaise and sour cream then set aside.
  • Bring large a pot of water to boil then scrub potatoes but do not peel.
  • Add to boiling water and salt water generously then cook potatoes 25 minutes.
  • Remove from water and cool 10 minutes.
  • Sauté bacon in large heavy skillet over medium heat until crisp about 4 minutes.
  • Remove and drain on paper towels then pour off and discard all but 1 tablespoon drippings.
  • Place pan over medium heat and add red onions then stir to coat with drippings.
  • Season onions with a little of the bacon drippings them remove onions to non-reactive bowl.
  • While potatoes are still warm slip off skins and cut potatoes into cubes.
  • Add to bowl containing onions then add cooked bacon and blue cheese.
  • Toss to mix then pour in dressing and mix well.
  • Let salad stand at room temperature 15 minutes so flavors meld.
  • When ready to serve sprinkle salad with parsley and mix well then place in serving bowl.

Reviews & Comments 2

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    " It was excellent "
    unicorn4 ate it and said...
    Sounds fantastic, can't wait to make your salad. Well done and Thank you....
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    " It was excellent "
    kochhexe ate it and said...
    oh! ahhhh! what a great recipe! thank you for sharing - i found it just in time - having a brunch on coming sunday and i wanted 'another' potato salad. hmmmm. scrumptious!
    Was this review helpful? Yes Flag

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