Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled blue cheese
- 1/4 cup cooked and crumbled bacon
- 1/4 cup chopped red onion
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
Instructions
- Step 1: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 12-15 minutes. Drain well and let cool slightly.
- Step 2: While the potatoes are cooling, prepare the dressing. In a large bowl, combine the mayonnaise, sour cream, blue cheese, bacon, red onion, Dijon mustard, and parsley.
- Step 3: Gently fold the slightly cooled potatoes into the dressing, being careful not to mash them.
- Step 4: Cover the potato salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 5: Before serving, taste and adjust seasoning as needed, adding salt and pepper to taste.
Notes
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
- This potato salad is best served cold, but if you must reheat, do so gently in short intervals in the microwave to prevent the dressing from separating.
- Garnish with extra crumbled bacon and a sprinkle of fresh parsley just before serving for a beautiful presentation.
- For an extra layer of flavor, try grilling your red onion slices lightly before chopping and adding them to the dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American