Blue Cheese Bacon Potato Salad

I am notorious for taking a great recipe and putting my own spin on it. Mostly because I don’t follow the directions very well and also I improvise based on my taste preference or what I have in my fridge. My sister Cate makes a great potato salad that is one of my favorites because instead of mayo she uses olive oil, blue cheese, and vinegar. It’s so good! Well, when I asked her for the recipe I thought it was missing a few things. Instead of red potatoes I used Trader Joe’s teeny tinys… The perfect one biters! Then I swapped out the vinegar for lemon juice, added chives, garlic, and crumbled bacon… Oh my goodness! This is a perfect summer side dish to bring to a BBQ but be sure everyone around you is eating it because the garlic definitely lingers.

Start by putting the potatoes, I used 2.5 pounds in a large pot and cover with cold water.

Put a lid on it and bring it to a boil. Simmer for about 15 minutes or until the potatoes are fork tender. (If you pierce the potato with a knife and it comes out easily it’s ready!)

While the potatoes are cooking gather the rest of the ingredients. In a large mixing bowl combine the following: 2 Tbl olive oil, 1/2 cup of blue cheese crumbles, 2 Tbl of lemon juice (about half a lemon), 1 garlic clove minced, salt, pepper, and a few shakes of red pepper flakes.