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Potato and Blue Cheese Salad Recipe

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This recipe for Potato and Blue Cheese Salad is from From the Recipe Box of Jean Papendick and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup olive oil
½ cup apple cider vinegar
¼ cup minced shallots
1 tablespoon chopped parsley
1 tablespoon plus ¼ cup chopped fresh chives
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
2 teaspoons grated lemon peel
3 pounds small red-skinned potatoes, quartered
8 bacon slices
½ cup crumbled blue cheese (about 2 ½ ounces)
2 hard boiled egg, grated
Directions:
Directions:
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. (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. Gently toss bacon, blue cheese, egg and remaining ¼ cup chives into potato mixture. Serve chilled.

 

 

 

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