• Tommy Centola

Bacon Bleu Potato Salad

Football season is in full swing. This week, I'm sharing two recipes that are great side dishes for tailgating, whether you are at the stadium or home. Either place, they both are great accompaniments to your main dish.


5 pounds red potatoes, scrubbed and quartered

1/2 red onion, medium diced

1/2 cup diced green onions, tops and bottoms

1 tablespoon minced fresh dill, tough stems discarded

2 large cloves garlic, finely minced

1/2 cup finely chopped celery

2 cups mayonnaise\5 ounces crumbled bleu cheese

1 pound crisp-cooked bacon


Fill a large pot half way with water, place over medium-high heat. When the water boils, add potatoes. Boil 25 to 30 minutes or until fork tender; drain, return to hot pot.


Combine red onion, green onion, dill, garlic, celery, mayonnaise, cheese, and bacon to make the dressing. Stir into potatoes. Mixture will be creamy; don't over-stir untless you prefer less chunky potato salad. Serve warm or cold.


Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!

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