Bacon & Gorgonzola Potato Salad Recipe
Dressed in a rich, creamy sauce flavored with Gorgonzola cheese, chives and bacon, this potato salad is sure to be a hit. "I like to make it ahead so the flavors have time to blend." Barbara Spitzer - Lodi, California
This recipe is:
Contest Winning
Prep: 25 min.
Cook: 15 min. + chilling
Yield: 6 Servings
Ingredients
1-3/4 pounds potatoes, peeled and cubed
3/4 cup mayonnaise
3/4 cup sour cream
4 green onions, thinly sliced
1 celery rib, finely chopped
2 tablespoons minced chives, divided
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon sugar
1 cup (4 ounces) crumbled Gorgonzola cheese
1 cup bacon bits, divided
2 plum tomatoes, peeled, seeded and chopped
Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.
Meanwhile, in a large bowl, combine the mayonnaise, sour cream, onions, celery, 1 tablespoon chives, salt, pepper and sugar. Stir in cheese and 1/2 cup bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon. Yield: 6 servings.
Nutritional Facts 3/4 cup equals 566 calories, 36 g fat (12 g saturated fat), 60 mg cholesterol, 1,226 mg sodium, 43 g carbohydrate, 4 g fiber, 16 g protein.
Originally published as Bacon & Gorgonzola Potato Salad in Simple & Delicious March/April 2010, p35
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