Blue Cheese Bacon Potatoes


20 sm red potatoes

1 cup mayonnaise

1/4 cup heavy cream slightly beaten

1/4 cup blue cheese crumbled

1/2 lb bacon crisp & crumbled

parsley for garnish finely chopped


In salted water to cover, boil potatoes in skins until tender. Drain. Leave whole or quarter. Do not peel. Combine mayonnaise, cream and cheese. Fold dressing into potatoes. Turn potatoes into large serving bowl, sprinkle with bacon and parsley. Serve immediately.


Notes: From Springfield, Missouri, Jr. League "Sassafras!" cookbook.