Potato Salad with Bacon, Sage, and Blue Cheese - Recipe - CookingDistrict.com
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Potato Salad with Bacon, Sage, and Blue Cheese

Step 1
4 lb • Potatoes • yukon golds, medium dice
4 each • Red onion • medium diced
2 tbsp • Olive oil
1/4 cup • Sugar
4 oz • Sage
2 cup • Blue cheese - crumbled
• Bacon - diced
1 cup • Apple Cider Dressing • recipe below
1/2 cup • Mayonnaisse
1/2 cup • Dijon Mustard
1/4 cup • Parsley - chopped
1/4 cup • Chives • chopped
Salt and Pepper to taste
1. Place the diced potatoes in salted water and place over medium high heat.

2. Bring the potatoes to a gentle boil.

3. Meanwhile, sauté the red onions with the olive oil and the sugar.

4. Once the potatoes have been cooking for 10 minutes, remove from the water and place them on a half sheet pan. Roast until dried and slightly browned.

5. Allow the potatoes and onions to cool slightly.

6. Add the remaining ingredients and toss well.

7. Hold the potato salad warm or chill for later use.
Step 2
1/2 cup • apple cider • fresh
2 oz • apple cider vinegar
1 each • shallot • diced
1 oz • olive oil
1/2 cup • mustard
1/2 cup • Mayonnaise
• Salt and Pepper
Combine all ingredients in a blender and emulsify.
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