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Bacon Blue Cheese Potato Salad

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
6 servings
Lunch Southern
Bacon Blue Cheese Potato Salad
Ingredients
  • 5 cups iced water, or as needed
  • 1 pound small red potatoes
  • 1/2 pound fresh green beans, cut into 1-inch pieces
  • 4 slices bacon
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon stone-ground mustard
  • salt and ground black pepper to taste
  • 4 ounces crumbled blue cheese
  • 4 green onions, thinly sliced
Instructions
1
Fill a large container with cold water and submerge it in the refrigerator to chill. Cover a baking sheet with a cloth napkin.
2
Place potatoes into a large cooking vessel and cover them with salted water; heat it up to a boil. Lower the heat to a moderate temperature and let it simmer until they become soft, approximately 18 to 20 minutes. Introduce green beans into the boiling water; briefly cook them for just 1 minute. Drain potatoes and green beans; transfer them to a bowl of cold water to halt the cooking process, around 5 minutes. Remove potatoes and green beans from the cold water with a strainer and place them on the prepared baking sheet to air dry. Cut potatoes into quarters.
3
Place the bacon in a large frying pan and cook over an elevated heat, flipping occasionally, until it's uniformly browned, roughly 10 minutes. Drain and cool the bacon slices on paper products; crumble them into small pieces.
4
Combine vinegar, olive oil, mayonnaise, and mustard in a large mixing container. Season with salt and black pepper to taste. Add potatoes and green beans; mix them together so they're well-coated. Top with crumbled bacon, blue cheese, and green onions; stir once to blend everything together.