Potato and Blue Cheese Salad


 This recipe serves 8


  • 2/3 cup olive oil Oil, olive, salad or cooking
  • 1/3 cup apple cider vinegar Vinegar, cider
  • 1/4 cup minced shallots Shallots, raw
  • 1 Tbs chopped fresh parsley Parsley, raw
  • 1 Tbs chopped fresh chives Chives, raw
  • 1/4 cup chopped fresh chives Chives, raw
  • 1 Tbs coarse-grained Dijon Mustard
  • 2 tsp honey Honey, strained or extracted
  • 2 tsp grated lemon rind Lemon peel, raw
  • 3 lbs small red skinned potatoes, quartered Potatoes, red, raw
  • 8 bacon slices Pork, cured, bacon, raw
  • 12 romaine lettuce leaves Lettuce, cos or romaine, raw
  • 1/2 cup crumbled blue cheese Cheese, blue
  • 1 hard boiled egg, grated Egg, whole, cooked, hard-boiled


Step 1

Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey; and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing, toss to combine. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate).Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.


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