This is an awesome potato salad recipe that my housemate Jessie has made for a couple of our recent barbecues. It's a nice change from the ordinary, while still being creamy and delicious. The blue cheese and buttermilk give the potato salad a great tang, and we all know that bacon makes everything better. ;)
Blue Cheese-Bacon Potato Salad (from Martha Stewart Living)
1 1/2 pounds red-skin potatoes, scrubbed clean
3 T coarse salt
1 1/2 ounces blue cheese, plus more for garnish
1/2 cup buttermilk
1 tsp red wine vinegar
1 tsp Dijon mustard
1 T minced fresh chives, plus 1 tsp for garnish
8 bacon strips, cooked until crisp, and crumbled
1. Place potatoes and salt in a medium saucepan. Cover with water and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain and let cool slightly. Halve potatoes.
2. Meanwhile, mix blue cheese (feel free to use a larger amount if desired), buttermilk, vinegar, and mustard in a bowl until well combined.
3. Combine still-warm potatoes, dressing, chives, and almost all the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.