Blue Cheese and Bacon Potato Salad

Recipe By : Lunds
Serving Size : 5 Preparation Time :0:45
Categories : Potatoes Salads

Amount Measure Ingredient -- Preparation Method
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24 ounces Green Giant Mini Gourmet Red Potatoes -- Salted to taste
1/4 cup Olive oil
2 Tablespoons Alessi White Balsamic Vinegar
2 teaspoons Blue River Gourmet No Bull Roast Rub
1/3 cup Blue Cheese -- crumbled
4 slices Bacon -- diced, cooked, drain
1/4 cup Red onion -- chopped
1/2 cup Celery -- chopped
2 Tablespoons Parsley -- minced
Salt and pepper -- to taste

Cut potatoes in half; if large, cut into quarters. Place in large saucepan and over with water; add salt. Bring to a boil and simmer 12 to 15 minutes or until just tender. Drain and transfer otatoes to a large mixing bowl.

In small mixing bolw whisk together oliver oik, vinegar and rub. While potatoes are still warm, pour olive oil mixture and blue cheese crumbles over. Toss gently to coat; cool to room temperature.

Genlty stir in bacon, red onion, celery and parsley. Season to taste with salt and pepper.

Best if salad is served at room temperature.

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