Potato and Bleu Cheese Salad Recipe from Hollywood and Vine
3 lb. small red skinned potatoes, quartered
2/3 C. olive oil
1/3 C. cider vinegar
1/4 C. Shallots, minced
1 T. fresh chives, chopped
1 T. Dijon mustard
1 t. honey
1 t. lemon juice
1 t. black pepper
2 t. salt
8 slices bacon, fried and crumbled
1/2 C. Bleu Cheese, crumbled
1 egg, hard boiled and grated
Cook potatoes until tender. Drain. Season with salt and pepper and cool down.
Whisk oil, vinegar, shallots, chives, mustard, honey, lemon juice, salt and pepper until well blended.
Fold potatoes with dressing, adjust seasoning.
Sprinkle salad with bacon, Bleu cheese and egg.