A top-notch Minnesota side for your barbecue this summer!
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Recipe: Bacon and Blue Cheese Potato Salad
2 1/2 pounds baby red potatoes
1 1/2 cups mayonnaise
1/2 cup chopped red onion
1/2 cup chopped parsley
1/4 cup white balsamic vinegar
1 Tbsp. sugar
1 Tbsp. yellow mustard
1 Tbsp. salt
1/2 Tbsp. black pepper
5 oz. blue cheese crumbles
3 slices chopped bacon
1/3 cup bacon fat
Peel and quarter potatoes. Steam potatoes about for 90 minutes. Mix ingredients except potatoes in a separate bowl. Once potatoes are done, drain and mix in dressing while potatoes are slightly warm. Place in large container and put in the fridge.
