Red Bliss Potato Salad With Blue Cheese, Bacon, And Chives

• 1 1/2 pounds Red Bliss potatoes
• 3 tablespoons coarse salt
• 1 1/2 ounces Danish blue cheese, plus more for garnish
• 1/2 cup buttermilk
• 1 teaspoon red-wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
• 8 bacon strips, cooked until crisp and crumbled

1. Directions
2. 1.Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
3. 2.Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
4. 3.Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.

red bliss potatoes, coarse salt, blue cheese, buttermilk, redwine vinegar, mustard, fresh chives, bacon

Taken from www.epicurious.com/recipes/member/views/red-bliss-potato-salad-with-blue-cheese-bacon-and-chives-50030095 (may not work)