Potato and Blue Cheese Salad

Potato and Blue Cheese Salad
Photo by Jeff Sarpa

Ingredients

  • 1 egg
  • 3 pounds small red-skinned potatoes
  • 1/3 cup apple cider vinegar
  • 1 tablespoon coarse-grained Dijon mustard
  • 2 teaspoons grated lemon peel
  • 1 tablespoon fresh parsley
  • 5 tablespoons fresh chives
  • + 6 more ingredients
    • 12 romaine lettuce leaves
    • 2 teaspoons honey
    • 8 bacon slices
    • 2/3 cup olive oil
    • ¼ cup shallots
    • ½ cup crumbled blue cheese

Whisk oil, vinegar, shallots, parsley, 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; t...

View full recipe at Epicurious

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