RED, WHITE & BLUE POTATO SALAD * Bacon, Blue Cheese, Red Potatoes
5-6 slices thick bacon (7-8 slices, if it’s not thick)
about 5-6 medium or large red new potatoes
1/4 to 1/3 cup blue cheese salad dressing (depends how many potatoes, and how much dressing you like in your potato salad)
1 TB horseradish (a little less, if you don’t want that much tang)
1/4 to 1/2 cup diced white onion (my husband likes lots of onion)
2 TB chopped fresh parsley
OPTIONAL: about 2 oz. crumbled blue cheese
***
Wash and cut the potatoes into about 1” cubes (I cut each potato into 4 horizontal slices; then cut across them 4x, so there’s 16 cubes per potato). Put into a pot of salted water; bring to a boil and cook about 10-12 minutes (tender, but still firm). Drain the water and add the hot potatoes to the bowl with the dressing.
In a large bowl, whisk together the salad dressing, parsley, horseradish and onion. Set aside.
While the potatoes are cooking… line a pyrex pan with paper towels and lay the bacon slices in a single layer (you may need to cut them in half first). Put more paper towels down tightly against the bacon. Microwave for about 5 minutes, or until the bacon is crispy. Take the pan out of the microwave and let them cool a few minutes (so you don’t burn your fingers); then crumble and add to the dressing in the bowl. Gently fold everything together (with the crumbled blue cheese, if you’re using it), so it’s well coated with dressing and mixed completely. Serves 4-6
Good hot, room temperature or cold.