Blue Cheese Potato Salad
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
Place bacon in a large, deep skillet. Cook over medium high heat until evenly
brown. Drain, crumble and set aside.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender
but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper.
Add the potatoes, bacon and cheese and toss to coat.
Makes 4 to 6 servings