Forget boring mayo and bland spuds! This Red Hot and Blue Potato Salad is a flavor explosion waiting to happen. Imagine tender red potatoes mingling with creamy blue cheese, studded with pops of crisp bacon and green onions, and all dressed in a tangy, spicy vinaigrette that's equal parts bold and addictive.
Chop bacon into ½" strips. Fry up crisp in a skillet, transfer to plate with absorbent paper towel. Crumble the Gorgonzola cheese into a small bowl and set aside. Chop scallions and parsley and set aside
8 oz bacon, chopped, 4 oz Gorgonzola blue veined cheese, crumbled, ¼ cup scallions, ¼ cup parsley, chopped
Simmer the potatoes in salted water until tender, but still firm. Quarter potatoes when just cool enough to handle and place into a bowl.
2 lbs small red skinned potatoes
Prepare the dressing by adding the olive oil, rice vinegar, and Dijon mustard to a bowl. Whisk until blended.
Add the the dressing, crisp bacon, and the gorgonzola cheese crumbles to the bowl of warm, quartered potatoes. Add salt and pepper to taste. Toss well and serve immediately. Can be served hot or cold.
½ teaspoon salt, ½ teaspoon pepper
Notes
Don't overcook the potatoes, that way the salad holds up better with tossing.
Any blue veined cheese will work, but Gorgonzola is a mild version.