Prep Time 25 minutes Cook Time 1 hour, 30 minutes
Try making this fabulous potato salad for your next barbecue or picnic. You will love how quickly and easily it comes together, and your guests will love the stuffed potato flavor. With so few ingredients it's important to pick the freshest potatoes you can find. Many supermarkets and farmers' markets carry unique potato varieties these days, but feel free to use any new potatoes that are available in your area. If you don't care for blue cheese, just omit it, but I love the richness it adds to this crowd-pleasing dish.
by Alison Needham
What you'll need
- 2 pounds small new potatoes, cut into 3/4 inch chunks, red, white, yellow, and/or blue
- 3/4 cup light sour cream
- 1/4 cup light mayonnaise
- 1/4 cup crumbled blue cheese, optional
- 6 scallions, thinly sliced
- 4 strips bacon, cooked and crumbled
- salt and pepper, to taste
How to make it
- Place potatoes in a large pot and cover with water. Add a pinch of salt and bring water to a boil over high heat. Reduce heat and simmer potatoes until they are just fork tender, about 12-15 minutes.
- Meanwhile, in a large bowl, whisk the sour cream, mayo, and blue cheese (if using) together until smooth.
- When potatoes are cooked, drain and toss them gently with the sour cream mixture until thoroughly combined. Season with salt and pepper, cover with plastic and refrigerate for at least one hour, or up to one day.
- Before serving, carefully fold in the scallions and top with the crumbled bacon. Serve immediately.
