Potato salads are traditionally made with russet potatoes, salad dressing, mustard, onions, pickles and, sometimes, eggs. But, if you would like to treat your taste buds to something new, the piquant flavours of this Bleu Cheese, Bacon and Chicken Potato Salad are made to order! Each ingredient lends colour, texture and, above all, marvellous taste.
Red potatoes are finer in texture than russets, and their delicate skins lend colour to the salad. Green onions also add colour, providing a more gentle flavour than red, white or yellow onions. Black olives add a nice contrast – carrots and celery give a crunch.
Cooking the chicken pieces with seasonings before combining them with the other ingredients enhances the overall flavour of the salad. The exquisite dressing has a blend of bleu cheese, bacon, mayonnaise and sour cream. You’ll surely enjoy this Bleu Cheese, Bacon and Chicken Potato Salad recipe,
Bleu Cheese, Bacon and Chicken Potato Salad
- 6-8 large potatoes fresh
- 12-15 pieces chicken tender
- 3-4 cloves garlic chopped
- 1 tablespoon olive oil
- 1-2 tablespoons seasoning I used Mrs Dash Garlic and Herb Seasoning Blend
- 1 pinch salt
- 1 pinch black pepper
- 1 teaspoon dill fresh, chopped
- ⅓ cup dill pickle relish
- 6 stalks green onion
- 2 stalks celery
- 10 small carrots
- 1 small can black olives sliced
- ½ cup bacon bits
- ⅓ cup bleu cheese crumbled
- ¾ cup dressing Litehouse Bacon Bleu Cheese Dressing
- ½ cup sour cream
- ½ cup mayonnaise Best Foods Mayonnaise
- Cut potatoes into ½-inch chunks – do not remove the skins.
- Boil the potatoes in enough water to cover until tender – do not overcook.
- Sauté the garlic and chicken pieces in olive oil in a medium-size frying pan. Sprinkle with Mrs Dash seasoning.
- Add seasoning, salt and pepper while cooking. Stir and cook until done.
- Thinly slice the celery, carrots and green onions.
- Mix the pickle relish, chopped vegetables, olives, bacon bits, and fresh dill in a large bowl.
- Add bleu cheese and bacon dressing, bleu cheese bits, mayonnaise and sour cream.
- Fold in cooked potatoes and cooked chicken pieces. Adjust the flavour with salt and pepper to taste.
- Serve this potato salad warm in the European tradition or chilled on a bed of iceberg lettuce. If you prefer a less bold bleu cheese flavour, omit the crumbled bleu cheese pieces. Instead, be prepared – one serving is never enough!