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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. 

 

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