Blue Cheese Potato Salad

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 slices bacon
• 2 pounds red new potatoes
• 1/2 cup olive oil
• 3 tablespoons white vinegar
• 1 bunch green onions, chopped
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 1/2 ounces blue cheese, crumbled

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, then crumble.

2. Cut the red new potatoes into bite-sized pieces, leaving the skins on. Place them in a pot of boiling water and cook 12 to 15 minutes until tender when pierced with a knife.

3. Whisk the olive oil, white vinegar, salt and ground black pepper together in a large bowl.

4. Drain the potatoes well and let them cool for about 5 minutes. Add them to the dressing while still warm and toss gently to coat.

5. Add the chopped green onions, crumbled bacon and crumbled blue cheese. Toss gently to combine.

6. Serve warm, or chill for at least 30 minutes before serving.