Bacon Blue Cheese Potato Salad

Ingredients

• 1.5 to 2 pounds baby yellow potatoes, halved
• 3 tablespoons olive oil (plus more as needed)
• 1/3 to 1/2 cup crumbled blue cheese (or to taste)
• 1/4 cup thinly sliced red onions
• 6 slices bacon, fully cooked and chopped
• Salt and pepper
• 3/4 cup mayonnaise
• 1 tablespoon white vinegar
• 2 teaspoons dijon mustard
• 1/3 cup finely chopped fresh parsley
• 1/3 cup thinly sliced scallions

Instructions

1. 1

   Preheat oven to 425 degrees F.

2. 2

   In a large sheet pan, toss potatoes with 3 tablespoons olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper. Arrange them flat side down and roast for 25-30 minutes, flipping once 18-20 minutes into the cooking time, until tender and golden brown. Let cool for a few minutes. Note: don’t overcrowd the pan, use two sheet pans if needed.

3. 3

   Make the dressing: in a large serving bowl, evenly combine mayonnaise, white vinegar, dijon mustard, chopped parsley, and sliced green onions.

4. 4

   To the dressing, add the roasted baby potatoes, crumbled blue cheese, red onions, and cooked bacon. Toss to combine with the dressing until incorporated. Season with more salt and pepper to taste. Serve warm or cold. Enjoy!