the lighter side. [potato salad w. blue cheese, crispy bacon & grated hard-boiled egg]
I’ve never used ‘potato salad’ and ‘light’ in the same sentence, until this recipe. The vinaigrette-soaked potatoes burst with flavor and the crispy bacon and grated egg compliment the salad wonderfully. I still love mayonnaise-based potato salads, but this recipe is a delicious and healthier alternative!
potato salad w. blue cheese, crispy bacon & grated hard-boiled egg
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- ⅔ cup olive oil
- ⅓ cup apple cider vinegar
- ¼ cup minced shallots
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. plus ¼ cup fresh chives, chopped
- 1 tbsp. coarse-grained Dijon mustard
- 2 tsp. honey
- 2 tsp. lemon zest
- Salt and pepper
- 3 lbs. small red-skinned potatoes, quartered
- 8 bacon slices
- 1-2 hard-boiled eggs, grated
- ½ cup crumbled blue cheese, if desired
Instructions
- In a large bowl, whisk together oil, vinegar, shallots, parsley, 1 tbsp. chives, mustard, honey and lemon zest until well blended. Season dressing with salt and pepper, to taste.
- Bring a large pot of water to a boil, then add potatoes. Cook potatoes until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season with salt and pepper.
- Cook bacon in a large skillet over medium heat until crisp. Drain on paper towel-lined plate. Crumble bacon into small pieces. Serve potato salad in large bowl and top with bacon bits, blue cheese crumbles, grated egg and remaining ¼ cup chives.
Notes
Recipe from Epicurious.
