Bacon & Blue Cheese Potato Salad

by Barb Hamilton-Sustad, Tastemaker in Residence

No mayo, so it’s more heat friendly! Bonus –use the leftovers the next day and turn them into hash browns. Makes 8 servings


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


  1. 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. 
  2. 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.) 
  3. Add bacon, blue cheese, egg and remaining 1/4 cup chives.