This is a recipe based on a product that I [should not have] discovered at the deli counter in our local Pick’n Save grocery store. After trying a sample and gleefully purchasing a one-pound container, I hauled-ass home and proceeded to eat most of it in one sitting — and then spent the remainder of the day in a self-induced food coma watching M.A.S.H. reruns on TV Land.
Yeah, it’s that good.
This recipe took three tries to get right. The time spent reverse-engineering it was definitely worth the hassle. Share with friends at your next outdoor BBQ. Enjoy!
2 pounds baby red potatoes, washed and scrubbed
1/2 cup crumbled blue cheese – don’t skimp on quality here, folks
5 strips bacon, cooked crispy and then crumbled
3/4 cup mayo* (please, do this dish justice and don’t go with the low-fat version)
1/2 cup sour cream
Up to 1/4 cup peppercorn-ranch dressing, to taste*
1 tbs. white vinegar
1 tbs. fresh-squeezed lemon juice
Zest of 1/2 lemon
1/2 tsp. garlic powder (not garlic salt!)
1/2 tsp. onion powder
3/4 tsp. salt, to taste
1/2 tsp. sugar
Fresh-ground black pepper, to taste
3 stalks scallion, finely sliced, including the greens
1/2 garden red bell pepper, finely chopped
Wash and scrub the baby red potatoes and set aside. Leave the skins on. Bring four quarts of water to boil in a stock pot. Add one teaspoon salt. Cook the potatoes for about 14-15 minutes, until fork-tender. Rinse with cold water and cut into eighths. Set aside.
While the potatoes are cooking, in a separate mixing bowl combine the rest of the ingredients. Mix well. Add the cooked potatoes and gently fold together until evenly coated. Cover and refrigerate for at least three hours before serving so the flavors have time to set up. It’s best if left to sit overnight.
*You may compensate if the dressing is a bit dry by adding more mayo or peppercorn ranch.