the lighter side. [potato salad w. blue cheese, crispy bacon & grated hard-boiled egg]

July 28th, 2014 by | comments


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
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe from Epicurious.




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