I started with boiling the potatoes. This always seems to be the biggest time suck. Waiting for them to boil, set and cool. I may be a tad impatient...
Cut 2 1/2 pounds of potatoes (I used a combination of red and russet, mainly because I had some to use up). Boil until just for tender; any longer will result in mashed potato salad. Still tastes good but not very pleasing to the eye.
While potatoes are cooking, cook and crumble four slices of bacon.
I don't have any pictures of this step, mainly because I was afraid to drop my camera in the hot grease.
Cool and dice potatoes. Throw them in a big colorful bowl (or whatever you happen to have on hand)!
Slice up a cup of celery, half a cup of red onion and three of the eggs. You'll also need half a cup of bleu cheese (I may have used more. I LOVE CHEESE!) Toss it all in that big colorful bowl!
Doesn't this look so pretty? It gets better...
Throw on a cup of mayonnaise and a quarter cup of Buffalo Sauce (once again, I went a little heavy handed on the sauce and added more. I have been accused of being a hot sauce addict. So what.
Stir it all up and you end up with an incredibly unique and delicious potato salad; a nice twist for your next potluck, perhaps?
It gets even better after chilling in the fridge for an hour (if you can wait that long; I kept stealing spoonfuls while waiting for the rest of dinner to cook).
Enjoy!
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