Blue Cheese and Bacon Potato Salad So Tasty

Thursday, 21 March 2019

Blue Cheese and Bacon Potato Salad

"This is a scrumptious combination of a favourite Southern eating place's inexperienced bean facet dish and potato salad. It's suitable and your own family will thank you. You can serve it proper away, but it does properly for a few hours in the fridge. Eat cold or at room temperature."

Ingredients :

5 cups iced water, or as wished
1 pound small crimson potatoes
half of pound fresh green beans, cut into 1-inch portions
4 slices bacon
1/4 cup white wine vinegar
1/four cup olive oil
2 tablespoons mayonnaise
1 tablespoon stone-ground mustard
salt and ground black pepper to flavor
4 oz. Crumbled blue cheese
four inexperienced onions, thinly sliced

Instructions :

Prep : 15M	Cook : 6M	Ready in : 50M

Fill a large bowl with iced water. Line a baking sheet with a dish towel.
Place potatoes into a large pot and cowl with salted water; deliver to a boil. Reduce heat to medium-low and simmer till tender, about 18 to twenty mins. Add inexperienced beans to the boiling water; blanch for simply 1 minute. Drain potatoes and inexperienced beans; transfer to bowl of iced water to stop cooking method, approximately 5 minutes. Remove from iced water with a slotted spoon and region on organized baking sheet to dry. Cut potatoes into quarters.
Place the bacon in a big skillet and cook over medium-excessive warmth, turning every so often, until frivolously browned, about 10 mins. Drain and cool bacon slices on paper towels; collapse.
Whisk vinegar, olive oil, mayonnaise, and mustard collectively in a big bowl. Season with salt and black pepper. Add potatoes and inexperienced beans; stir to coat. Top with bacon, blue cheese, and green onions; stir as soon as to comprise.

Notes :

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