2 pounds Yukon gold potatoes, cut into 1-inch cubes
¼ cup mayonnaise
¼ cup sour cream
2 teaspoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
¾ teaspoon kosher salt
½ teaspoon ground black pepper
8 slices bacon, cooked and crumbled
⅓ cup sliced green onion
¼ cup crumbled blue cheese
Instructions
In a Dutch oven, pour oil to fill halfway; heat over medium heat until a deep-fry thermometer registers 350°.
Fry potatoes in batches until tender and deep golden brown, 5 to 6 minutes. Remove potatoes using a slotted spoon, and let drain on paper towels.
In a large bowl, stir together mayonnaise, sour cream, hot sauce, vinegar, mustard, salt, and pepper; stir in potatoes, bacon, green onion, and blue cheese. Serve immediately.
Notes
Want to use your air fryer for this recipe? Toss potatoes with 1 tablespoon canola oil. Working in batches, place potatoes in air fryer basket, and cook at 390° for 10 minutes. Shake potatoes, and cook until golden and tender, about 10 minutes more. Remove potatoes to a baking sheet.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/bacon-and-blue-cheese-fried-potato-salad-recipe/