Bacon & Blue Cheese Potato Salad
2/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup chopped green onion
1 Tbsp. chopped fresh parsley
1 Tbsp. plus 1/4 cup chopped fresh chives
1 Tbsp. coarse-grained Dijon mustard
2 tsp. grated lemon peel
3 lb small red-skinned potatoes, cleaned and cut into1/2 inch chunks
½ lb bacon chopped, cooked crisp and drained
1/2 cup crumbled blue cheese (about 2 1/2 ounces)
2 hard-boiled eggs, chopped
- Whisk oil, vinegar, onion, parsley, 1 tablespoon chives, mustard, 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.)
- Add bacon, blue cheese, egg and remaining 1/4 cup chives.