Bacon Blue Cheese Potato Salad
Serves: 6
Blue cheese and bacon make this a hard-to-resist potato salad
  • 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
  1. 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