10 small Melissa’s Baby Red Potatoes
½ cup Duke’s mayonnaise
¼ cup heavy cream, lightly whipped
¼ 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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