Roquefort Bacon Potato Salad

Ingredients

• 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

Method

• 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.

Notes

• SERVINGS: 12
• SOURCE: Apple Charlotte