Potato and Blue Cheese Salad

• 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

1. Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended.
2. Season dressing to taste with salt and pepper.
3. Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes.
4. Drain.
5. Add warm potatoes to dressing; toss to combine.
6. Season to taste with salt and pepper.
7. (Can be made 1 day ahead.
8. Cover and refrigerate.)
9. Cook bacon in large skillet over medium heat until crisp.
10. Drain on paper towels.
11. Crumble into small pieces.
12. Arrange lettuce around edge of platter; mound potato salad in center.
13. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.

olive oil, apple cider vinegar, shallots, parsley, fresh chives, coarsegrained dijon, honey, potatoes, bacon, blue cheese, egg

Taken from www.epicurious.com/recipes/food/views/potato-and-blue-cheese-salad-103688 (may not work)