Potato Salad with bacon, hard-boiled eggs, avocado, and blue cheese all coated in a blue cheese vinaigrette.
Course Side Dish
Cuisine American
Keyword bacon, potatoes
Prep Time 12 minutesminutes
Cook Time 15 minutesminutes
Servings 8
Author Christin Mahrlig
Ingredients
3lbssmall red potatoes,quartered
1/2cupItalian Vinaigrette
1/2cupBlue Cheese Dressing
1teaspoonsugar
2hard boiled eggs
4slicesbacon,cooked and crumbled
1/2small red onion,thinly sliced
1cupgrape tomatoes,cut in half
1/2avocado,diced
1/4cupblue cheese crumbles
1/4teaspoonfreshly ground black pepper
salt,to taste
Instructions
Place potatoes in a medium saucepan with water to cover. Add at least 1 tablespoon of salt and Bring to a boil and simmer until potatoes are tender, about 12-15 minutes.
Drain potatoes and place in a large bowl.
In a small bowl whisk together vinaigrette, blue cheese dressing, and sugar. Pour half on top of potatoes and mix well. Cover potatoes with plastic wrap and refrigerate 1-4 hours. Refrigerate remaining vinaigrette mixture as well.
Just before serving, stir remaining vinaigrette mixture into potatoes.
Add remaining ingredients and mix well.
Taste for seasoning and add additional salt if necessary.