Blue Cheese Potato Salad

• 4 generously sized yukon gold potatoes or approximately 5 pounds of small creamer potatoes cut into fairly uniform bite sized pieces
• 2 celery hearts finely chopped
• 1 bunch of Italian flat leaf parsley roughly chopped
• 1 lb applewood smoked thick sliced bacon cut into 1" pieces
• 8 oz. blue cheese roughly chopped/crumbled(Stilton is recommended for this recipe)
• 1/4" c olive oil
• 1/2" c cider vinegar or rice wine vinegar
• 2 T. dijon mustard (smooth or grainy)
• copious amounts of salt and course ground pepper

1. After preping the potatoes bring them to a boil in very well salted water and cook untill just fork tender.
2. Cook bacon in strips in the oven or on the stovetop and then chop to larger pieces.
3. In a bowl wisk olive oil, vinegar, mustard and salt and pepper to make a vinaigrette(be very generous with the pepper 1 T., maybe more-- add salt to taste the bacon and cheese do add some salinity) add warm potatoes and celery to the vinaigrette and toss until well coated.
4. Fold in bacon, parsley and blue cheese at the end, taste for salt and pepper.
5. Salad is best when it sits for an hour or so at room temperature before serving, do not refrigerate before serving.

gold potatoes, parsley, bacon, blue cheese, olive oil, cider vinegar, smooth, copious amounts

Taken from www.epicurious.com/recipes/member/views/blue-cheese-potato-salad-50048367 (may not work)