Potato Salad with Bacon and Blue Cheese

Makes 6 to 8 servings

2 lbs. baby red potatoes (about 2 dozen)
3 T. red wine vinegar, plus more for sprinkling
1/2 t. kosher salt, plus more for sprinkling
1/3 t. freshly ground pepper, plus more for sprinkling
1/3 c. extra-virgin olive oil
1 bunch chives, trimmed and minced
6 to 8 c. crinkly endive, torn up (about 4 oz)
8 thick strips bacon (Carlton Farms, dry cured or  Nueskes) cooked and crumbled
4 oz. blue cheese (Point Reyes), crumbled

In a saucepan, boil the potatoes in salted water until they are tender when pierced with a skewer, 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together 3 T. vinegar, 1/2 t. salt, 1/4 t. pepper, the olive oil and the chives; set aside.

Use a slotted spoon to remove the potatoes from the water and transfer them to a large salad bowl.  Peel, if desired, and quarter if necessary, while still warm.  Sprinkle with additional vinegar, salt and pepper to taste.

Add the endive to the potato mixture and toss gently.  Pour the chive dressing over the salad a little at a time, tossing so leaves and potatoes are coated.  Sprinkle with the bacon and cheese, toss gently and serve.

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