Blue Cheese Potato Salad

• 1 kg potatoes, peeled and diced into large pieces
• 1 tsp chicken stock or 1 stock cube
• 4 or more rashers streaky bacon
• 120 grams blue cheese
• 1/2 small spanish onion, finely diced
• 1/4 cup sweet gherkins, finely diced
• 1/2 cup greek yoghurt
• 1/2 cup mayonnaise. I use KRAFT mayo, the tangy kind, not whole egg for this
• 2 tbsp lemon juice
• 2 tbsp finely sliced fresh chives

1. Place potatoes in a large pot and cover with water.
2. Add stock to water and bring to the boil.
3. Cook potatoes for approx 15 mins, until tender.
4. Drain and set aside
5. Meanwhile, cook bacon in heated frying pan until crisp.
6. Place on paper towel and set aside
7. Combine yoghurt, mayonnaise and lemon juice in a bowl.
8. If you like the cheese to have texture, crumble into the mixture.
9. If you want the cheese to add a dimension of flavour without the texture, blitz in a food processer.
10. Add the chives and mix well
11. Place potatoes, onion and gherkins in a large serving bowl.
12. Crumble the bacon through as you go.
13. Pour over the cheese dressing and mix thoroughly.
14. Enjoy as a tasty side

potatoes, chicken, bacon, blue cheese, onion, sweet gherkins, greek yoghurt, mayonnaise, lemon juice, chives

Taken from cookpad.com/us/recipes/348310-blue-cheese-potato-salad (may not work)