Blue Cheese Potato Salad

aka Red White and Blue Potato Salad

Ingredients:
2/3c olive oil
1/3c apple cider vinegar
1/4c minced shallots
1 Tbs chopped fresh parsley
1 Tbs + 1/4c chopped fresh chives
1 Tbs coarse-grained Dijon mustard
2 tsp honey
2 tsp grated lemon peel
3 lbs small red-skinned potatoes, quartered
8 bacon slices
1 c crumbled blue cheese


Whisk oil, vinegar, shallots, parsley, 1 Tbs 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 salted boiling water until just tender, about 8 minutes. Drain. Add warm potatoes tp dress; toss to combine. Season to taste with salt and pepper. (Can be made a day ahead of time. Cover and refrigerate.)

Cook bacon in large skillet over medium heat until crisp. Drain on paper towles. Crumble into small pieces. Toss potatoes with bacon and blue cheese. Top with remaining 1/4c chives.