Red, White and Bleu Savory Potato Salad
Megan Murphy, Texas, USA

6 large red potatoes, unpeeled 4 hard boiled eggs, peeled 4 small green onions, thinly sliced (white and light green part only) 6 slices maple smoked bacon 1/2 cup blue cheese crumbles (or one 4-ounce package) Dressing 1-1/2 cup mayonnaise 1/3 cup minced bread & butter pickles 1 tablespoon cider vinegar 2 tablespoons reserved bacon drippings 1 tablespoon prepared mustard 1/4 teaspoon celery seed (ground or whole) 1/4 teaspoon Tabasco sauce 1 teaspoon ground black pepper 1/2 teaspoon salt

In large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving 2 tablespoons drippings. In medium bowl, stir together all dressing ingredients; if thinner dressing is desired, add small amounts of liquid from pickle jar.

While potatoes are still warm, cut into small chunks. In deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times ending with dressing. Top with crumbled bacon and blue cheese.

Serves 8 to 10.

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