Kens Blue Cheese Potato Salad
- 5 pounds Yukon Gold potatoes
- 1 (16-ounce) package lower-sodium bacon
- 1 (16-ounce) bottle blue cheese dressing
- 1 cup low-fat sour cream
- 3/4 cup chopped green onions
- 8 ounces feta cheese, crumbled
- Salt and pepper to taste
Ken's Blue Cheese Potato Salad
Featured in the Honolulu Star-Advertiser on June 29, 2016.
Recipe compliments of the Institute for Human Services.
Ingredients:
Directions:
- In a large pot filled with water, cook potatoes until tender.
- Place in refrigerator to cool.
- Cut potatoes into 1/2-inch pieces and place in a large bowl.
- While potatoes are cooling, cut bacon into 1/4-inch pieces.
- Place bacon in saute pan and cook until crisp.
- Drain and set aside.
- In a separate bowl, mix blue cheese dressing, sour cream, and green onions.
- Add bacon and feta cheese to potatoes, then combine well with blue cheese dressing mixture.
- Season with salt and pepper to taste.
- Refrigerate overnight.
Makes 24 servings.
Tip: Using a pressure cooker to cook the potatoes will help speed up the cooking process. Be sure to read and follow the pressure cooker instructions to ensure proper and safe handling.
Approximate Nutrient Analysis per serving (based on 24 servings and not including salt to taste):
250 calories, 16 g fat, 5 g saturated fat, 25 mg cholesterol, 450 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g sugar, 6 g protein
