Description
Ready to join your barbecue spread, this bright potato salad with lemon juice, blue cheese, scallions, and mouth-watering bacon is a backyard winner.
Ingredients
Scale
- 6 slices bacon, cut into strips
- One 28-ounce bag baby potatoes, halved or quartered depending on the size
- Salt and pepper
- One 4.4-ounce package Castello Traditional Danish Blue Cheese, crumbled
- 1/2 cup sour cream
- Zest and juice of 1 lemon
- 4 scallions, sliced
Instructions
- Add the bacon to a large skillet over medium heat and cook until the fat is rendered and the bacon is crisp. Use a slotted spoon to transfer the bacon to a plate layered with paper towels, leaving the bacon fat in the pan.
- Add the cut potatoes to the pan and sprinkle with salt and pepper. Cook the potatoes in the bacon fat until tender and brown. To speed up the cooking process, you can cover the potatoes until tender, and uncover to get them to crisp up.
- Transfer the potatoes to a bowl lined with paper towels and let cool slightly. Remove the paper towels.
- Add the sour cream, lemon zest and juice, and three-quarters of each of the bacon and scallions. Mix and add more salt and pepper, to taste. Sprinkle with the remaining bacon and scallions to garnish.
- Category: Side