BLEU CHEESE POTATO SALAD
From: Betsy
Serves: 6–8 (or two Jordan-sized servings)  •  Prep: 10 min  •  Cook: 15–20 min

From an email Mom sent on May 28, 2013. Her yield line read, "6-8 servings (or two Jordan-sized servings :o)."

INGREDIENTS
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2 lbs red potatoes, cut into chunks
¼ cup whipping cream
½ cup crumbled bleu cheese
1 cup mayonnaise
½ lb sliced bacon, cooked and crumbled
½ cup green onions, diced (plus a few more to sprinkle on top)

INSTRUCTIONS
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1. Cook the potatoes in boiling water until tender; drain.
2. In a small bowl, fold the whipped cream and bleu cheese into the mayonnaise.
3. Gently stir the drained potatoes into the bleu cheese mixture.
4. Fold in most of the diced green onions, reserving a few for garnish.
5. Sprinkle the crumbled bacon and reserved green onions over the top.
6. Serve warm.

NOTES
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Jordan's adjustment: bumped the bleu cheese from ¼ cup (as Mom's 2013 email had it) to ½ cup — more bleu-cheese forward.

[Photos in this folder: 6-20260523102916650314-bleu-cheese-potato-salad.jpg]
