New Potato Salad with Blue Cheese, Bacon and Green Onions
4 servings
30 minutes
This salad of young potatoes with blue cheese, bacon, and green onions is a true embodiment of French gastronomic elegance. Its recipe has roots in the traditions of cozy bistros where the harmony of textures and flavors is revered. Tender young potatoes soaked in a tangy blue cheese-based dressing gain delightful creaminess, while crispy bacon adds richness and brightness. Green onions bring a fresh sharpness that highlights the depth of flavor. This dish is perfect as a standalone appetizer or a side to meat delicacies. Its balance of rich and fresh notes makes the salad an excellent choice for warm summer evenings or cozy family dinners. Served with a glass of light white wine, it transforms into a gastronomic delight.
1
In a well-heated pan, fry the bacon slices until crispy. Transfer to a paper towel and let cool. Then cut into small pieces.
- Bacon: 8 pieces
2
Boil potatoes in salted boiling water until cooked, about 12 minutes. Mash and dry well. Slightly cool and cut in half.
- Young red potatoes: 700 g
- Coarse salt: to taste
3
Meanwhile, in a bowl mix the crumbled cheese, buttermilk, vinegar, and mustard.
- Blue cheese: 50 g
- Buttermilk: 0.5 glass
- Red wine vinegar: 1 teaspoon
- Dijon mustard: 1 teaspoon
4
Place the potatoes in the dressing and add green onions and bacon. Mix and serve.
- Green chopped onions: 1.5 tablespoon
- Bacon: 8 pieces