RCI-VG.004.1062.001
Potato Salad I
This has got to be the best potato salad recipe ever made. The thing that takes this up a level is the goat cheese. Ever sense I had goat cheese in a grilled cheese sandwich I have been looking for more whys to incorporate it into more recipes.
Prep25 min
Cook15 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 8 large
- hard boiled eggs6 unitchopped
- lb. bacon diced in to large pieces1 unit
- white onion1 largechopped
- 2 cups
- 1 cup
- 3 tbsp
- 2 cups
- of goat cheese½ cup
Method
1
Cut Yukon Gold potatoes into halves or quarters and place in a large pot of cold salted water.
2
Bring the water to a boil over high heat, then reduce to medium and simmer until potatoes are fork-tender.
20 minutes
3
Drain potatoes thoroughly and allow to cool slightly, then cut into bite-sized pieces.
4
Cook diced bacon in a skillet over medium-high heat until crispy, stirring occasionally.
8 minutes
5
Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons of bacon fat in the skillet.
6
Add chopped white onion to the warm bacon fat and cook over medium heat, stirring occasionally, until softened and translucent.
5 minutes
7
In a large mixing bowl, combine mayonnaise, sour cream, and milk, stirring until smooth and well blended.
8
Add cooled potatoes, crispy bacon, sautéed onion, and chopped hard boiled eggs to the dressing mixture.
9
Fold in shredded cheddar cheese and goat cheese gently until evenly distributed throughout the salad.
10
Toss all ingredients together until well combined, then refrigerate for at least 15 minutes before serving to allow flavors to meld.
15 minutes