Roquefort Bacon Potato Salad


  • 5 lbs. red potatoes, quartered
  • olive oil
  • salt and pepper
  • 1 lb. bacon, cooked and broken
  • 1/2 lb. blue cheese, Roquefort, Maytag Blue, or Gorgonzola crumbled
  • 4 bunches green onions, chopped
  • Vinaigrette:
  • 1/3 cup champagne vinegar
  • 3 tablespoons balsamic vinegar
  • 2/3 cup olive oil, or to taste
  • salt and pepper
  • 2 teaspoons dry mustard


  • Place quartered potatoes in large bowl and douse with a few glugs of olive oil. Salt and pepper. Lay out on sheet pan and roast in 375F oven for 45-60 minutes. The potatoes should be slightly caramelized and skewerable.
  • Make vinaigrette and set aside. Place cooked potatoes in a large bowl. Add bacon and onions. Add vinaigrette and mix gently with soft spatula. Add blue cheese just before serving. Taste to correct seasonings.


  • SERVINGS: 12
  • SOURCE: Apple Charlotte