Blue Cheese Potato Salad

1. 1

   After preping the potatoes bring them to a boil in very well salted water and cook untill just fork tender.

2. 2

   Cook bacon in strips in the oven or on the stovetop and then chop to larger pieces.

3. 3

   In a bowl wisk olive oil, vinegar, mustard and salt and pepper to make a vinaigrette(be very generous with the pepper 1 T., maybe more-- add salt to taste the bacon and cheese do add some salinity) add warm potatoes and celery to the vinaigrette and toss until well coated.

4. 4

   Fold in bacon, parsley and blue cheese at the end, taste for salt and pepper.

5. 5

   Salad is best when it sits for an hour or so at room temperature before serving, do not refrigerate before serving.

No additional tips available.