Potato And Blue Cheese Salad
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cup
Olive Oil1 cup
Apple Cider Vinegar1 cup
Shallot (minced)1 tbsp
Parsley (chopped fresh)1 tbsp
Chives (chopped fresh)2 tsps
Honey2 tsps
Lemon Peel (grated)Directions:
1
Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended
2
Season dressing to taste with salt and pepper
3
Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes
4
Drain
5
Add warm potatoes to dressing; toss to combine
6
Season to taste with salt and pepper
7
(Can be made 1 day ahead
8
Cover and refrigerate
9
) Cook bacon in large skillet over medium heat until crisp
10
Drain on paper towels
11
Crumble into small pieces
12
Arrange lettuce around edge of platter; mound potato salad in center
13
Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives
14
Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended
15
Season dressing to taste with salt and pepper
16
Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes
17
Drain
18
Add warm potatoes to dressing; toss to combine
19
Season to taste with salt and pepper
20
(Can be made 1 day ahead
21
Cover and refrigerate
22
) Cook bacon in large skillet over medium heat until crisp
23
Drain on paper towels
24
Crumble into small pieces
25
Arrange lettuce around edge of platter; mound potato salad in center
26
Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives