Potato Salad With Bacon And Gorgonzola
- 5 pounds Yukkon potatoes, peeled, cut into 3/4-inch cubes
- 2 1/2 cups mayonnaise, divided
- 3/4 pound bacon slices(Maple variety is an option)
- 2 cups crumbled Gorgonzola cheese
- 1 cup chopped green onions
- 1/4 cup chopped fresh parsley
- Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.
- Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.
- Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and peper (I prefer a mixture of white and cayenne pepper and seasoning salt) Sprinkle with remaining bacon. (Can be made 2 hours ahead. Let stand at cool room temperature.)Serve with steak and red wine!!!
potatoes, mayonnaise, slicesmaple, gorgonzola cheese, green onions, parsley
Taken from www.epicurious.com/recipes/member/views/potato-salad-with-bacon-and-gorgonzola-1206412 (may not work)