Chef Kristine’s Cookbook
Potato Salad with Blue Cheese, Bacon and Rosemary
Pair with SCHUG Cabernet Sauvignon
Ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp. vinegar
- ½ teaspoon salt
- ½ teaspoon pepper freshly ground
- 2 tbsp. rosemary finely chopped
- 2 ½ lbs. red potatoes cooked, cooled, peeled and cut into ½-inch cubes
- 1 cup celery diced
- ¼ cup parsley chopped
- 1 cup scallions thinly sliced
- 1 cup blue cheese crumbled
- 1 cup Bacon cooked until very crisp, crumbled
- 1 cup cherry tomatoes or chopped tomato, for garnish
Instructions
- Mix the mayonnaise, sour cream, vinegar, salt, pepper and rosemary in a small bowl until
- fully blended. Dressing should be slightly saltier than your usual preference to compensate
- for the plain potatoes.
- Gently mix together the potatoes, celery, parsley, scallions, blue cheese and bacon, taking
- care not to crush the potatoes. Add the mayonnaise mixture and carefully fold it into the
- potatoes, etc. until all ingredients are evenly coated with the dressing.
- Salad can be served immediately or refrigerated for a few hours until needed. If made a day
- or two ahead of time, leave bacon out and stir in at the last minute.
- Garnish salad with tomatoes and serve. Makes 6 to 8 servings.
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