Time: 45 minutes
This is one of our favourite potato salad recipes (slightly improvised from Matt Dunigan’s Road Grill recipe) and we love potato salad at bbqs, potlucks, etc. So get the flames going on the BBQ and side this delicious side dish.
Music Selection: MOD SUN & Avril Lavigne – Flames
3 lb bag of miniature potatoes
1 lb bacon
1 cup shaved and diced red onion
4 – 5 (113 g) oz blue cheese crumbles
½ cup fresh basil leaves, sliced thin
2 cups fresh arugula or watercress
2 Tbsp apple cider vinegar or white wine vinegar
1 Tbsp Dijon mustard
1 Tbsp lemon juice
3 cloves garlic, minced
¼ cup olive oil
In large bowl, boil the potatoes until soft. Drain and let cool.
Preheat oven to 375 deg. Line a baking sheet with foil. Lay out the bacon in a single layer. Bake in oven until bacon is very crispy. Remove from pan and let cool.
In a small bowl, mix all the dressing ingredients and set aside.
Cut the cooled potatoes into halves or quarters. Put in a large bowl.
Chop up the bacon and onion add to the potatoes.
When ready to eat, add the blue cheese, basil and arugula. Toss with the dressing. Serve immediately.