No turned up noses allowed until you hear me out, OK? The Big Guy brought back a cookbook from his recent travels to Tulsa, OK called "Taste of the Territory" and it's a goldmine of new and interesting recipes. You'll be seeing a lot of it over the next little while. I spotted one of the true gems yesterday and felt compelled to give it a JBug twist.
If you're anything like us, when you think of baked potatoes you automatically add sour cream and chives to the mix. This unique potato salad combines all that good stuff along with mellow blue cheese, crispy bacon, sweet onion, eggs and crunchy toasted almonds to take the ordinary into the realm of extraordinary.
Served beside a perfectly grilled steak, this Bacon Blue Potato Salad was out of this world fabulous and may just end up on our list of all time favorite good eats. Next time you've potato salad on your menu, give this one a try. It's superlative with steak, would be fabulous with burgers and may just be the bomb with some Buffalo fried chicken.
Bacon and Blue Potato Salad (inspired by Taste of the Territory)
1 pound mini potatoes, washed and dried
3 tablespoons olive oil, divided
2 tablespoons white wine vinegar
2 tablespoons red wine vinegar
4 to 8 ounces blue cheese, crumbled (amount varies depending on taste)
1 cup sour cream
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
1/2 cup chopped sweet onion
1/2 cup toasted slivered almonds
1/2 cup crumbled crisp bacon
3 hard boiled eggs, diced
1 teaspoon sea salt or to taste
Pepper as required
Preheat oven to 425. Toss potatoes with 1-1/2 tablespoons olive oil and place in a heavy pan. Roast for 15 minutes or until just cooked through. Remove from oven and move to a large bowl. Immediately toss hot potatoes with remaining olive oil as well as white and red wine vinegars. Cool to room temperature. In a small bowl, combine blue cheese, sour cream, parsley, chives, and sweet onion. Fold dressing into cooled potatoes along with almonds, bacon and eggs. Taste for seasoning and add salt and pepper as needed. Refrigerate for at least 1 hour to blend flavors. Serve cold. Download Bacon and Blue Potato Salad