RCI-VG.002.0191.001
Tangy Potato Salad
Boiled Yukon white potatoes with blue cheese and bacon
Prep40 min
Cook25 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- yukon potatoes6 unit
- 6 strips
- crumbled Danish blue cheese1/2 cup
- 6 unit
- mayo made with olive oil1/2 cup
- 1 Tbsp
- cayenne pepper..1 tsp
Method
1
Cut the yukon potatoes into 1-inch cubes, leaving the skin on for texture and nutrients.
2
Place the potatoes in a large pot of salted cold water and bring to a boil over high heat.
3
Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 12-15 minutes.
13 minutes
4
Drain the potatoes in a colander and allow them to cool slightly, about 5 minutes, until they can be handled comfortably.
5 minutes
5
While potatoes cool, chop the crispy bacon into bite-sized pieces and slice the scallions, separating white and green parts.
6
Transfer the warm potatoes to a large mixing bowl and add the lemon juice, tossing gently to coat while still slightly warm.
7
Add the mayo made with olive oil and cayenne pepper to the potatoes, folding gently until evenly coated.
8
Fold in the bacon pieces, crumbled Danish blue cheese, and white scallion parts, distributing ingredients evenly throughout.
9
Taste and adjust seasoning as needed, then transfer to a serving bowl and garnish with the reserved green scallion tops before serving.