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
  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.
Notes
Recipe from Epicurious.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/07/28/the-lighter-side-potato-salad-w-blue-cheese-crispy-bacon-grated-hard-boiled-egg/