Blue Cheese and Bacon Potato Salad
This delightful fusion takes the best of a beloved Southern restaurant's green bean side dish and pairs it with potato salad. It's absolutely delightful, and your family will express their gratitude. While it can be enjoyed immediately, it also holds up beautifully in the fridge for a few hours. You can savor it either chilled or at room temperature.
Ingredients
- 5 cups iced water, or as needed
- 1 pound small red potatoes
- ½ pound fresh green beans, cut into 1-inch pieces
- 4 slices bacon
- ¼ cup white wine vinegar
- ¼ cup olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon stone-ground mustard
- salt and ground black pepper to taste
- 4 ounces crumbled blue cheese
- 4 green onions, thinly sliced
Instructions
- Fill a large bowl with iced water. Line a baking sheet with a dish towel.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels, crumble.
- Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.
Nutrition
Calories: 282kcalCarbohydrates: 16gProtein: 9gFat: 21gSaturated Fat: 6gCholesterol: 23mgSodium: 476mgPotassium: 539mgFiber: 3gSugar: 2gVitamin C: 15mgCalcium: 139mgIron: 1mg
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