Blue Cheese & Bacon Potato Salad

_MG_4750Potato salad is one of those foods that means summer to me. Of course, potatoes are in season pretty much all year round, so there's no real reason for that -- and yet, when I think of potato salad, I automatically think of barbecues, eating outside, laying in the sun. It does, of course, go very well with any kind of grilled meat, and since you can serve it at room temperature it's an ideal dish for picnics. With outdoor space in short supply in New York, we probably won't be grilling any time soon (though I have thought about one of those tiny charcoal grills for the fire escape), but I can still make a great potato salad -- no grill required. _MG_4741


My mom has been making a version of this potato salad for years, and while I love the creamy mayo-based versions as well, this recipe is really the best. How can you go wrong with bacon and blue cheese?_MG_4748


Blue Cheese & Bacon Potato Salad (adapted from Bon Appétit)

1/2 cup olive oil

1/3 cup apple cider vinegar

1/4 cup minced shallots

1 tablespoon plus 1/4 cup chopped fresh chives or scallions

1 tablespoon coarse-grained Dijon mustard

2 teaspoons honey

Zest of one lemon

3 pounds small red-skinned potatoes, quartered 8 bacon slices 1/2 cup crumbled blue cheese (about 2 1/2 ounces) 4 hard-boiled eggs, quartered

To make:

Whisk oil, vinegar, shallots, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss well to combine. Season to taste with salt and pepper.
Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Sprinkle salad with bacon, blue cheese, and remaining 1/4 cup chives, and arrange eggs on side of bowl.