Sunday, September 2, 2007

Blue Cheese Potato Salad

4 slices bacon
2 lbs. red new potatoes
½ c. olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
½ teaspoon salt
1 teaspoon ground black pepper
1 ½ oz. blue cheese, crumbled

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 min. Drain. Cool and chop, leaving skins on. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

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