Bacon Lovers Potato Salad

🧂 Ingredients

• 9-10 medium Yukon Gold potatoes
• 1 tablespoon salt
• for dressing:
• 1 – 1/14 cup chunky blue cheese dressing

  (Marie's or Litehouse)
• 1 cup real mayonnaise
• 6-7 strips bacon

  cooked and finely chopped
• 1/2 cup sharp cheddar cheese

  shredded
• 1/4 cup green onion

  chopped
• 4-5 boiled eggs

  chopped
• 2 teaspoons Dijon mustard
• 2 1/4 teaspoons salt

  (add more if needed)
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon black pepper

Instructions

• 1 Peel and chop potatoes into quarters. Boil potatoes in enough water to cover
  them by 1 inch with 1 tablespoon of salt. Cook for 18-22 minutes, or until
  tender. You should be able to pierce them easily with a knife, but the potatoes
  should not be mushy.
• 2 Drain potatoes and set aside.
• 3 Meanwhile, combine dressing ingredients in a large bowl, reserving a little
  bacon and green onion for garnish.
• 4 Cut into potatoes into smaller pieces (3/4").
  
  Add them to the bowl with dressing and toss gently to coat.
  
  Taste for salt content and adjust accordingly.
  
  Spoon mixture into serving dish and garnish with reserved onion and bacon. Cover
  with plastic wrap, and place into the refrigerator for at least 2 hours before
  serving.
  
  Keep salad cold during serving by placing serving dish into a container with
  ice.
• 5 Store leftovers in an airtight container in the refrigerator for 3 days after
  preparation. Discard after this time.

Nutrition Info