Red, White, and Bleu Potato Salad
Appetizers, Salad, Sides
Ingredients
1 head garlic
2 Tbsp olive oil
2 lb red potatoes, washed and scrubbed
1/2 cup sour cream
1/2 cup mayo
1/4 c white wine vinegar (optional)
1/4 c fresh chives, chopped
2 tsp kosher salt (was 1)
1 tsp fresh ground pepper (was 1/2)
3 oz crumbled bleu cheese
5 slices bacon, cooked crisp and crumbled
Directions
Wrap the garlic head in foil, drizzle it with olive oil, and roast in a preheated 350 degree oven for 30-40 minutes. Remove and let cool.
When cool, squeeze the cloves from the head and mash it into a paste in a small mixing bowl. Set aside.
Boil the potatoes until they’re soft. Let them cool, then dice them.
Whisk together the roasted garlic, sour cream, mayo, vinegar, chives, salt and pepper. Carefully stir in the blue cheese and bacon.
Combine the remaining ingredients. Refrigerate and serve. Serves 4-6.