Hello, it’s Brandy from Nutmeg Nanny! The time has come to submit your recipes! Your recipes can be anything that says Fourth of the July to you and you can submit as many recipes as you want. To submit a recipe enter it in the MckLinky below or email us if you prefer. The deadline to submit is tomorrow (July 1st at 9PM EST), which is when the MckLinky will close. The roundup and winner will be announced on July 2nd, and the winner will receive a prize. Faith and I are both excited to see the amazing recipes you all come up with! (MckLinky is located at the bottom of the page. Please scroll down 🙂 )
Now onto this delicious recipe! I wanted to make something besides a red, white and blue dessert for the final roundup. When I saw this beauty I knew I had to make it. Potatoes, bacon and blue cheese…sounds like a winner to me! Although I do have one confession. I do not like blue cheese so I was a bit skeptical. I knew everyone else would love it, but would I? I bought a very a mild blue cheese and I found the taste to be very pleasant. If you are a die hard blue cheese fan I would say go for something stronger. The salad can definitely handle it. The best part about this recipe is all the contrast of flavors. You get the slightly tart flavor from the vinegar dressing, the soft potatoes, the crunchy salty bacon and the crumbly tangy flavor of the blue cheese. It also has no mayonnaise so it’s perfect for the summer time BBQ and picnic 🙂 Enjoy!
Blue Cheese and Red Potato Salad:
2/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup minced shallots
1 tablespoon fresh parsley – chopped
1 tablespoon plus 1/4 cup fresh chives – chopped
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
2 teaspoons lemon peel – grated
3 pounds small red-skinned potatoes – quartered
8 bacon slices
1/2 cup crumbled blue cheese (about 2 1/2 ounces)
1 hard-boiled egg – grated (I left the egg out because I forgot…haha)
Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Mound potato salad on a platter. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.
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