764. POTATO SALAD with BACON and GORGONZOLA

makes 14 servings


5 pounds Yukon potatoes, peeled, cut into 3/4-inch cubes
2 1/2 cups mayonnaise, divided
3/4 pound bacon slices
2 cups crumbled Gorgonzola cheese
1 cup chopped green onions
1/4 cup chopped fresh parsley

Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Drain potatoes; return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to large bowl; Cool 10 minutes(minimum). Mix in 2 cups mayonnaise, low fat variety optional.

Cook bacon in large heavy skillet over medium-high heat until brown and crisp. Transfer bacon to paper towels to drain. Cool bacon; crumble coarsely.

Mix remaining 1/2 cup mayonnaise, cheese, green onions, parsley and half of bacon into potatoes. Season salad to taste with salt and pepper. Sprinkle with remaining bacon.

NOTE: Can be made 2 hours ahead. Let stand at cool room temperature. Serve with steak and red wine.


courtesy of: Bon Appetit, June 2004