4 - 6 servings
2 - 3 lb. red potatoes, scrubbed and diced
8 slices H-E-B Fully Cooked Bacon
1/4 c. each: finely chopped shallots and parsley
1/2 c. crumbled blue cheese
2 hard-boiled eggs, peeled
2/3 c. olive oil
1/3 c. cider vinegar
1 Tbsp. each: stone ground mustard and honey
2 tsp. lemon zest
Cook diced potatoes in boiling salted water 8 to 10 minutes or until just tender. Drain well.
In the meantime, heat bacon in microwave according to package directions. Let cool; then chop coarsely.
Whisk dressing ingredients together in a large bowl. Toss warm potatoes in dressing. Add bacon, shallots, parsley and blue cheese; toss gently to combine. Serve at room temperature or chill until serving time. Chop eggs and sprinkle over salad right before serving.
No Nutritional Information Available