Potato Salad with Gorgonzola, Parmesan and Bacon

How can you even begin to reinvent a good ol' fashioned potato salad? Add cheese and bacon of course! I love the flavors of gorgonzola and bacon together so I decided to try adding those flavors to a potato salad for a twist. Gorgonzola cheese can be pretty strong, so I also added some grated Parmesan cheese to balance out the flavors. It's a creamy, tangy, cheesy, smoky rendition of the classic potato salad. :)

POTATO SALAD WITH GORGONZOLA, PARMESAN AND BACON

INGREDIENTS:
5 medium Yukon Gold potatoes
4 slices thick bacon, diced
1/2 cup mayonnaise
1/3 cup Gorgonzola cheese crumbles
1/3 cup Parmesan cheese, grated
1/2 teaspoon dill
1/4 teaspoon salt
1/8 teaspoon pepper


DIRECTIONS:

1. Fill a large saucepan 2/3 full of water and set to boil over high heat. Cut potatoes into bite-sized pieces and drop into boiling water. Cook until tender and a knife easily pierces the potatoes. Remove potatoes from water and either plunge into an ice bath or run under cold water to stop cooking process. Drain and set aside.

2. In a small frypan cook bacon over medium heat until crispy, stirring frequently. Remove from pan and drain bacon onto paper towels.

3. In a large mixing bowl combine mayonnaise, Gorgonzola cheese, Parmesan cheese, dill, salt and pepper. Add cooled potatoes and bacon and gently stir to coat. Cover and store in fridge at least 2 hours before serving.