Blue cheese and bacon make this a hard-to-resist potato salad
Ingredients
2½ lbs red potatoes, cubed
6 slices bacon, cooked, cooled and crumbled
½ C. mayo
¼ C. sour cream
½ teaspoon salt
¼ teaspoon pepper
4 oz. blue cheese crumbles
Instructions
Boil potatoes with the skin on until fork-tender (about 12-13 minutes). Meanwhile, add the other ingredients in a large bowl. After potatoes have cooled, dice them and add to dressing ingredients. Chill in the refrigerator for 4-6 hours or overnight.
Recipe by Frugal Bites at http://frugalbites.com/bacon-blue-cheese-potato-salad/