Are you ready for some fooootballll?! I am!! I’m beyond thrilled it’s football season again. Most importantly, college football.
I went to FSU (a huge school for sports), and game-day festivities have been tradition ever since my first trip to Doak Campbell Stadium back in 1997 (Gah, I’m getting old!). Times have changed slightly, but our commitment to supporting our Noles, whether at home or at the game, has never wavered. Whether there are three of us or 30, my fellow Florida State fans and I love to get together to cheer on our garnet and gold.
I’m always looking to create new tailgate-worthy dishes to share with fellow Nole fans (Ok, I let non-Noles nosh too) and I think this will pull in a big WIN for the team. One of the best things about this potato salad is that you can make it the day before and the flavors just get bolder and better. When putting together bites for a tailgate I like to be as pre-prepped as possible and this is a great way to bring a delectable dish to the festivities, without all the game-day hassle.
The flavors here are, oh my goodness! The salty, crispy bacon with the creamy and bold blue cheese, a zing of fresh green pop from the scallions, mixed with perfectly cubed potatoes…it’s as good as it sounds.
Even if you aren’t into football, you’ll still love this Blue Cheese and Bacon Potato Salad! It’s also perfect for BBQs, Pot Lucks and the like.
- 2 lbs Small Golden Potatoes
- 2 lbs Small Red Potatoes
- 2 Tablespoons Champagne Vinegar
- 1 Cup Duke's Mayo
- 2 Bunches Scallions
- 3/4 Cup Crispy Crumbled Bacon
- 3/4 Cup Blue Cheese
- Salt and Pepper
- Wash potatoes and cut into 1" pieces. Place in boiling water and cook until just tender. You should be able to easily stick a fork in.
- Drain and set aside to cool. When cooled chop each piece of potato in half, then drizzle the potatoes with a couple of tablespoons of champagne vinegar.
- While the potatoes are cooking, put your bacon in the oven for about 15 minutes on a sheet pan, lined with foil, at 350. Remove bacon from the oven when crispy and transfer to a plate with covered with paper towel to drain grease. (Make sure the bacon is well done, the crispier the better. It holds up better that way.) Let cool. Chop or crumble into small pieces.
- Cut the bottoms off the scallions, discard. Chop the white portion, in thin pieces up until you reach the green. Set aside the green pieces, you can use them for garnish later.
- When cool add in the mayo, 1/2 cup at a time. If it still seems dry, add a bit more. Add about a teaspoon each of salt and freshly ground pepper. Slowly turn in the blue cheese and the bacon. Make sure all ingredients are evenly distributed. Chill in fridge for a few hours or overnight.
- When ready to serve, get the green portion of the scallions and thinly chop for garnish. If you have any left over bacon and/or blue cheese crumbles, you can top it off with the whole kit 'n' caboodle.
- This goes great with burgers, naturally.
I like to use the two different kinds of potatoes in this salad for a couple of reasons. One, you get a slightly different texture from the yellow, creamy buttery potatoes which goes beautifully with the blue cheese and bacon. I like the red skinned potatoes for a little pop of color and they have a more mild taste. They work really well together in this salad, but if you can’t find both types, just use what you like best.