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Waxy potatoes, such as red and yellow, make the best potato salad because they hold their shape when cooked. In this recipe, a delicious white-wine vinaigrette dresses the potatoes, green beans, blue cheese and bacon.

Blue Cheese and Bacon Potato Salad

2 1/2 pounds yellow or red potatoes, scrubbed and diced (1/2- to 1-inch)

3/4 teaspoon salt, divided

1/4 cup extra-virgin olive oil

3 tablespoons white-wine vinegar

1/4 cup finely chopped shallot

1 tablespoon Dijon mustard

1/2 teaspoon ground pepper

1 1/2 cups green beans (1-inch pieces; about 8 ounces)

3 slices cooked bacon, chopped

1/4 cup crumbled blue cheese

Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.

Meanwhile, whisk oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, green beans, bacon and blue cheese; stir well to coat. Serve at room temperature or refrigerate until cold. Makes 10 servings.

Per serving: 174 calories; 8 g fat (2 g saturated fat; 41 percent calories from fat); 23 g carbohydrates; 1 g sugar; 5 mg cholesterol; 289 mg sodium; 4 g protein; 2 g fiber.

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