Just in Time for Labor Day Weekend: My Bacon and Blue Cheese Potato Salad

Do you ever get a hankering for a classic dish? Like one that brings on a bit of nostalgia from your childhood? I know I do. A southern staple, potato salad is one of those delightful splurges that I crave on very rare occasion. But when I crave the carb-heavy deliciousness, I need it like I need water after a three mile run. So when this hankering came about out of no where this past week, it just made perfect sense that I make a batch of the good stuff for Labor Day weekend. Because I truly can't think of a better side to burgers, dogs, and BBQ than a heaping pile of potato salad.

Now for that invite to a Labor Day BBQ....

I couldn't go too "old-fashioned." While the potato salad recipe my mom taught me could do no wrong, I had to get a wee bit fancy. Because, that's just what I do.

Bacon and Bleu Potato Salad. You are a delightful, little devil, you. The combination admittedly surprised me with how glorious it came out. Slightly skeptical of the sharp bite from the bleu, I was pleasantly shocked when each bite boasted the perfect hint of bleu and a scrumptious meaty and salty crunch of bacon. Joined by minced shallot, apple cider vinegar, and some mayo, it was a meat and cheese lovers' potato salad dreamland.

Super simple, this potato salad calls for less than 10 ingredients and requires maybe 7 minutes of prep. But the reward, well...it tastes like it could've taken hours. I am literally salivating right now just thinking about the bowl sitting in the fridge.

***Note: While I think most potato salads taste best warm this potato salad should definitely be served immediately, if possible. If preparing in advance, simply remove from fridge and place in a large pan on very low heat. Carefully stir/fold the potato salad without mashing it down too much, until just slightly warm.

Bacon and Bleu Potato Salad

Ingredients:

2 pounds Yukon Gold potatoes, peeled and cut in quarters (red potatoes also work well)

4 pieces cooked bacon, crumbed

3 ounces good quality bleu cheese, crumbled (I used a Jersey Bleu)

1/4 cup shallot, finely chopped 

3 tablespoons chives, finely chopped, plus 2 teaspoons on reserve for garnish

1/3-1/2 cup mayo, depending on preference (Sir Kensington's Mayo is my absolute favorite)

1/3 cup Apple Cider Vinegar

1 teaspoon salt

2 teaspoons freshly cracked black pepper

Directions:

1) Bring a large pot of water to boil. Add the potatoes and cook for 10 minutes, or until fork-tender. Drain.

2) While the potatoes are cooking, whisk the mayo, vinegar, shallot, chives, salt, and pepper in a large bowl.

3) After cooking and thoroughly draining the potatoes, add to the bowl with the dressing. Also add the crumbled bacon and bleu cheese. Carefully fold the potato salad with a large spoon, while also breaking the potatoes in smaller chunks. The southern gal in me likes a ever-so-slightly mashy potato salad, but if that's not your thing, be extra careful breaking up the potatoes and combining with the other ingredients.

***You may also cut your potatoes in bite-size pieces before boiling, if you wish. My method is just out of habit.

4) When all the ingredients are combined, top with an extra sprinkling of chives and a piece of bacon if you have one.

5) Serve and ENJOY!