We all have potato salad recipes that we know and love, but for me this one is a show stopper! Creamy potatoes enriched with the bite of the blue cheese and the crispy bits of bacon, this one if perfect for all of the summer’s picnics and barbecues. It will keep well in the fridge for several days and taste even better the day after it’s made.
- 1 1/4 lb baby red skinned potatoes
- 1 1/4 lb fingerling potatoes
- 3” sprig fresh rosemary
- 3 Tbsp. olive oil
- sea salt and pepper
- 6 oz. bacon slices cut into ½” pieces
- 6 oz. blue cheese crumbled
- 2 tsp. Dijon mustard
- 2 tsp. honey
- 3 Tbsp. red wine vinegar
- 1/3 cup olive oil
- 2 Tbsp finely chopped chives
Preheat oven to 375 F.
Cut the potatoes in ½’s and toss in the olive oil. Remove the needles from the rosemary and toss with potatoes and salt and pepper. Spread the potatoes out on baking sheets in a single layer making sure that the potatoes are not touching each other.
Roast the potatoes for 20 – 25 minutes or until they are slightly golden and soft when pierced with a paring knife.
Meanwhile, cook the bacon until crispy: drain on paper towels.
In a medium bowl whisk together the mustard, honey and vinegar then gradually whisk in the olive oil.
In a large bowl toss the vinaigrette on the potatoes and add the bacon, blue cheese, and chives: toss gently. Serve at room temperature.