Bacon Blue Cheese Potato Salad
Delicious roasted potatoes, blue cheese, bacon, scallions, parsley, and sherry vinegar
Prep Time 30 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 45 minutes mins
- 3 lbs small red potatoes scrubbed clean
- olive oil
- salt and pepper
- 1/2 lb bacon cooked and crumbled
- 1 large red onion quartered and thinly sliced
- 1/4 cup sherry vinegar give or take (to taste)
- 1/4 cup chopped parsley
- 1/2 cup chopped scallions
- 1/2 cup blue cheese crumbles to taste
- arugula or watercress
Scrub the potatoes clean and place in a large pot and cover with water. Add 2 tbsp of white vinegar and 2 tbsp kosher salt. Bring to a boil and cook until they are nearing tender when pricked with a fork but not falling apart.
Drain and cool slightly. Cut into halves or quarters depending on the size of the potatoes. Remove any blemished areas.
Heat oven to 425 and line a baking sheet with foil. Place the sliced onions and potatoes on the baking sheet and toss with a few tbsp of olive oil and some salt.
Place in the oven and bake for 30-45 minutes until the onions and potatoes have good color on them. Don't stir them much so they stay in whole pieces. When they are done roasting, sprinkle some sherry vinegar all over them. Cool on the sheet for 10 minutes.
In a large bowl, layer the potatoes and onions with the scallions, arugula, bacon, parsley, and blue cheese along with some salt and pepper and sherry vinegar to taste (taste as you go). Gently toss the salad to combine everything and give it a final taste.