POTATO AND BLUE CHEESE SALAD
Categories Salad Potato Side Fourth of July Picnic Blue Cheese Bacon Summer Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- 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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Annyoserlyn Dawa
[email protected]This salad was a bit too salty for my taste.
Aderemi ibitayo
[email protected]I'll definitely be making this again.
Domingos Jose Lourenco
[email protected]Delicious!
Danny Sherlock
[email protected]This salad is easy to make and always a crowd-pleaser.
it'x Ali
[email protected]I love the combination of flavors in this salad. The blue cheese dressing is the perfect complement to the sweet potatoes.
khadim rizvi
[email protected]This salad is a great way to use up leftover potatoes. It's also a great side dish for grilled meats or fish.
Steve Butwell
[email protected]I made this salad for a picnic and it was perfect! It was light and refreshing, and the blue cheese dressing was delicious.
Naz naazz
[email protected]This salad was a hit at my last party! The combination of flavors and textures was perfect, and it was easy to make ahead of time.