Blue Cheese Potato Salad

1½ lbs mini potatoes (white, ruby red, mini purple or a combo are great)
3 strips bacon
1 red pepper, cut into ½-inch (1-cm) pieces
2 green onions, thinly sliced

10 chives, finely chopped

Dressing:

1/2 cup low fat mayonnaise

1/2 cup fat-free sour cream
2 tbsp (25 mL) lemon juice
A couple of dashes hot pepper sauce
1/2 cup to 1 cup crumbled blue cheese (Rosenburg Blue is preferred for this salad)
Salt and pepper to taste

Scrub potatoes then cut into quarters. Place in a large saucepan of salted water, set over high heat and bring to the boil.  Cover and simmer until potatoes are just tender, about 8 to 10 minutes. Drain well, then set aside in a bowl. 

Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble. Alternatively, use 3 strips of pre-cooked bacon, finely chopped (works a charm when camping and no mess!)

For dressing, combine mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl. Stirblue cheese, chives and green onion.

Stir dressing with warm potatoes until mixed. Add bacon, red pepper and green onions.  Refrigerate for minimum 2 hours before serving, or make the night before to ensure that the flavours have time to absorb into the potatoes.

Enjoy!