This is a recipe I found in the August 2000 Bon Appetit magazine and it is SO good! GREAT for a side with grilled meats! Make it ahead for your summer BBQ!
Potato and Blue Cheese Salad
2/3 cup olive oil
1/3 cup apple cider vinegar
1/4 cup minced shallots
1 Tbsp. chopped fresh parsley
1 Tbsp. plus 1/2 cup chopped fresh chives
1 Tbsp. coarse-grained dijon mustard
2 tsp. honey
2 tsp. grated lemon peel
3 lbs. small red-skinned potatoes, quartered
8 bacon slices
12 romaine lettuce leaves
1/2 cup crumbled blue cheese (about 2.5 ounces)
1 hard boiled egg, grated
Whisk oil, vinegar, shallots, parsley, 1 Tbsp. chives, mustard, honey and lemon peel in a large bowl until well blended. Season with salt and pepper to taste.
Cook potatoes in a large pot of boiling salted water until just tender, about 8 minutes; drain. Add warm potatoes to dressing; toss to combine; season to taste with salt and pepper (can be made 1 day ahead - cover and refrigerate).
Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup of chives.
