Blt Potato Wedge Salad

• 6 (medium-size) Idaho red potatoes
• 1/2 cup mayonnaise
• 2 tablespoons heavy cream
• 2 teaspoons tarragon vinegar
• 3 ounces crumbly blue cheese like Roquefort or Danish blue
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large vine ripened tomato, seeded and diced
• 4 scallions, thinly sliced
• 3 tablespoons chopped flat leaf parsley
• 6 slices bacon, cooked crisp and crumbled
• 1/2 head iceberg lettuce, thinly sliced

1. Cook potatoes in boiling salted water just until tender; drain and cool. Slice each potato into 6 wedges; place in a large bowl.
2. In food processor combine mayonnaise, heavy cream, vinegar, 2/3 of the blue cheese, 1/4 teaspoon salt and 1/4 teaspoon black pepper; process just until combined.
3. Add dressing, tomatoes, scallions, 2 tablespoons parsley and 3/4 of the bacon to the potatoes; toss well. Taste and season with remaining salt, if needed.
4. Line serving platter with lettuce. Spoon potato salad on top of lettuce. Sprinkle with remaining blue cheese, bacon and parsley.

red potatoes, mayonnaise, heavy cream, tarragon vinegar, kosher salt, freshly ground black pepper, tomato, scallions, flat leaf parsley, bacon

Taken from food52.com/recipes/33291-blt-potato-wedge-salad (may not work)