Potato and Blue Cheese Salad Recipe

Name: Potato and Blue Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup olive oil; 1/3 cup apple cider vinegar; 1/4 cup minced shallots; 1 tablespoon chopped fresh parsley; 1 tablespoon plus 1/4 cup chopped fresh chives; 1 tablespoon coarse-grained Dijon mustard; 2 teaspoons honey; 2 teaspoons grated lemon peel; 3 pounds small red-skinned potatoes, quartered; 8 bacon slices; 12 romaine lettuce leaves; 1/2 cup crumbled blue cheese (about 2 1/2 ounces); 1 hard-boiled egg, grated

Servings: persons

2/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup minced shallots
1 tablespoon chopped fresh parsley
1 tablespoon plus 1/4 cup chopped fresh chives
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
2 teaspoons grated lemon peel
3 pounds small red-skinned potatoes, quartered
8 bacon slices
12 romaine lettuce leaves
1/2 cup crumbled blue cheese (about 2 1/2 ounces)
1 hard-boiled egg, grated

1
Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended.
2
Season dressing to taste with salt and pepper.
3
Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes.
4
Drain.
5
Add warm potatoes to dressing; toss to combine.
6
Season to taste with salt and pepper.
7
(Can be made 1 day ahead.
8
Cover and refrigerate.)
9
Cook bacon in large skillet over medium heat until crisp.
10
Drain on paper towels.
11
Crumble into small pieces.
12
Arrange lettuce around edge of platter; mound potato salad in center.
13
Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.

1851

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2/3 cup olive oil, 1/3 cup apple cider vinegar, 1/4 cup minced shallots, 1 tablespoon chopped fresh parsley, and more.

Yes, Potato and Blue Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato and Blue Cheese Salad

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