3323. RED BLISS POTATO SALAD with BLUE CHEESE, BACON and CHIVES

serves 4-6


1 1/2 lb. Red Bliss potatoes
3 tablespoons coarse salt
1 1/2 oz. Danish blue cheese, plus more for garnish
1/2 cup buttermilk
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
8 bacon strips, cooked until crisp and crumbled

Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.

Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.

Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.


bacon recipe source: Martha Stewart Living, "Salads with Substance," by Genevieve Ko, p. 74, June 2008