Bleu Cheese & Bacon Potatoes

St. Patrick's Day is always a fun time to experiment with potato recipes in order to find the best one to serve alongside your perfectly cooked corned beef. This recipe employs the use of French rather than Irish cheese, but is so delicious you'll have a hard time keeping yourself from working your way to the bottom of the bowl. For added zing, top with additional bleu cheese crumbles and a few shakes of hot sauce.

Bleu Cheese & Bacon Potatoes

10 small Melissa’s Baby Red Potatoes

1/2 cup Duke’s mayonnaise

1/4 cup heavy cream, lightly whipped

1/4 cup bleu cheese crumbles

4 strips bacon, fried crisp and crumbled

1 tablespoon fresh parsley, minced, plus more for garnish

Freshly ground black pepper

Place potatoes, skins and all, into a medium pan and cover with water. Boil until fork tender, about 20 minutes depending upon the size of your potatoes. Drain and cool for 5 minutes, then slice into thick slices; set aside. In a medium mixing bowl combine mayonnaise, heavy cream, bleu cheese crumbles, bacon, and parsley. Fold potatoes into mixture, then generously season with pepper. Serve immediately garnished with parsley and additional bleu cheese, if desired.

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