Blue Cheese and Bacon Potato Salad
20 small red potatoes
2 tablespoons salt
1 cup mayonnaise
1/4 cup heavy cream, lightly whipped
1/4 cup blue cheese, crumbled
1/2 pound bacon, fried crisp, crumbled
1/4 cup finely chopped fresh parsley
Boil potatoes in salted water until tender. Drain and allow potatoes to cool. Quarter potatoes and put into large bowl. Combine mayonnaise, heavy cream, blue cheese, and bacon. Pour sauce over potatoes and gently stir. Sprinkle with chopped parsley. Makes 8-10 servings.
[ via Best of the Best Air Force Cookbook ]
