Recipe information
Yield
Makes 8 Servings
Ingredients
2
/3 cup olive oil
1
/3 cup apple cider vinegar
1
/4 cup minced shallots
1
tablespoon chopped fresh parsley
1
tablespoon plus 1/4 cup chopped fresh chives
1
tablespoon coarse-grained Dijon mustard
2
teaspoons honey
2
teaspoons grated lemon peel
3
pounds small red-skinned potatoes, quartered
8
bacon slices
12
romaine lettuce leaves
1
/2 cup crumbled blue cheese (about 2 1/2 ounces)
1
hard-boiled egg, grated
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Preparation
Step 1
Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
Step 2
Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Step 3
Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.