Blue Cheese Potato Salad

Thank you Food Thoughts of a Chef Wannabe

2lbs potatoes, peeled and cubed
4 slices of bacon , fried to crispy and drained
2 tbsp grated onion
1 tbsp Dijon mustard
1/2 tsp garlic powder
2 tbsp sour cream
1 tbsp canola oil
2 tbsp Hellman's Mayonnaise
2 tsp cider vinegar
Salt and Pepper to taste
4 ounces crumbled blue cheese of your choice

• Fill a medium pot with water, salt liberally and add in potatoes.  
• Bring to a boil and cook for 5-10 minutes depending on the size of your cubes. 
• Meanwhile, in a small bowl add grated onion, mustard, garlic powder, sour cream, canola oil, mayonnaise, cider vinegar and salt and pepper.  
• Whisk until combined and set aside.  
• Drain potatoes and put back in the warm pot.  
• Pour in dressing and carefully toss, don't break up the chunks
• Add crumbled bacon and blue cheese in and continue to mix. 
• Refrigerate at least 4 hours before serving.