You are here

Blue Cheese Bacon and Hatch Chile Potato Salad

by Nathan Hirsch - Metro Chef, Arizona

bowl of potato salad
Serves 4-6 as a side

6 lbs Yukon Gold or red potatoes, quartered
4-5 Hatch chiles, roasted, peeled, seeded and diced
1 lb bacon, cooked, then chopped
1 1/2 cups celery, sliced thin
2 cups mayonnaise
2 cups sour cream
1/4 cups cider vinegar
3/4 lbs blue cheese
1 bunch green onion, chopped
1/4 cups dill, chopped
salt and pepper to taste 

Place potatoes in a pot of cold water. Bring to a boil, then down to a simmer and cook until potatoes are tender.  Strain potatoes in a colander and let them sit for a few minutes to dry and cool down. Meanwhile, mix mayonnaise with sour cream and cider vinegar.  Once potatoes are cool, add dressing and the rest of the ingredients. 


Makes: one dish to share


1 lb. whole grain pasta
5 fresh basil leaves
½ cup cashews...


1 banana
¼ cup raspberries or strawberries
1 tbsp....

shared by Amie Valpone from The Healthy Apple

Makes: 6 servings

1 ½ cups canned white beans, drained and rinsed
1 cup fresh raspberries
2 scallions, chopped...