Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives

By kmad

Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing

Ingredients

• 1 1/2 pounds Red Bliss potatoes
• 3 tablespoons coarse salt
• 1 1/2 ounces Danish blue cheese, plus more for garnish
• 1/2 cup buttermilk
• 1 teaspoon red-wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
• 8 bacon strips, cooked until crisp and crumbled

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1.Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
2.Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
3.Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon