Potato Salad with bacon, hard-boiled eggs, avocado, and blue cheese.
Course Side Dish
Author Christin Mahrlig
3lbssmall red potatoes,quartered
1/2cupBlue Cheese Dressing
2hard boiled eggs
4slicesbacon,cooked and crumbled
1/2small red onion,thinly sliced
1cupgrape tomatoes,cut in half
1/4cupblue cheese crumbles
1/4teaspoonfreshly ground black pepper
Place potatoes in a medium saucepan with water to cover. 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.
This recipe originally appeared on spicysouthernkitchen.com