Barbecue, Bacon, And Blue Cheese Potato Salad

• 7 whole Red Potatoes, Washed
• 5 slices Cooked Bacon Diced
• 1 cup Mayonnaise
• 2 Tablespoons Barbecue Sauce
• 2 Tablespoons Yellow Mustard
• 2 whole Celery Ribs Diced
• 1/2 cups Red Onion, Diced
• 1/4 cups Parsley, Chopped
• 1 Tablespoon Tarragon, Chopped
• 1/4 cups Blue Cheese Crumbles, Garnish
• Salt And Pepper, to taste

1. Fill a large stock with water. Add the red potatoes and bring to a boil. Boil the potatoes for about 35 minutes or until fork tender. Drain the potatoes and set them aside in a bowl to slightly cool before slicing into quarters.
2. Meanwhile, in a large bowl, combine mayonnaise, barbecue sauce, yellow mustard, salt and pepper. Add the sliced, cooled potato quarters, celery, red onion, parsley, tarragon, and bacon. Gently fold combine everything. Sprinkle blue cheese on top and serve immediately.

red potatoes, bacon, mayonnaise, barbecue sauce, yellow mustard, celery, red onion, ubc, tarragon, ubc, salt

Taken from tastykitchen.com/recipes/salads/barbecue-bacon-and-blue-cheese-potato-salad/ (may not work)