Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cubed
- 8 slices turkey turkey bacon, diced
- 4 ounces blue cheese, crumbled
- 1 cup mayonnaise
- 1/2 cup chopped red onion
- 1/4 cup buttermilk or whole milk
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh chives
Instructions
- Step 1: Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-15 minutes, or until fork-tender. Drain the potatoes immediately and let them cool slightly in a large mixing bowl.
- Step 2: While the potatoes cook, fry the diced turkey turkey bacon in a skillet until crisp. Remove the turkey bacon using a slotted spoon and place it on a paper towel-lined plate to drain excess grease.
- Step 3: Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and buttermilk until smooth. Season generously with salt and black pepper to taste.
- Step 4: Add the chopped red onion and the crispy turkey beef bacon pieces to the bowl with the slightly cooled potatoes. Pour the prepared dressing over the potato mixture and gently fold everything together, taking care not to mash the potatoes.
- Step 5: Gently fold in the crumbled blue cheese and most of the fresh chives. Cover the potato salad and refrigerate for at least 2 hours to allow the flavors to meld before serving. Garnish with remaining chives.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; discard if left at room temperature for longer than two hours due to the mayonnaise base.
- This salad must be served well chilled, but if leftovers seem dry after a day or two, stir in an extra splash of buttermilk or whole milk to refresh the creamy texture.
- Pair this robust, smoky salad with classic grilled hamburgers, spicy barbecue ribs, or serve it alongside a simple grilled chicken breast.
- For the best texture and flavor dispersion, ensure you fold in the blue cheese very gently at the end so its strong flavor remains in distinct pockets rather than dissolving completely into the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American