the lighter side. [potato salad w. blue cheese, crispy bacon & grated hard-boiled egg]

I’ve never used ‘potato salad’ and ‘light’ in the same sentence, until this recipe. The vinaigrette-soaked potatoes burst with flavor and the crispy bacon and grated egg compliment the salad wonderfully. I still love mayonnaise-based potato salads, but this recipe is a delicious and healthier alternative!

Recipe:

2/3 cup olive oil

1/3 cup apple cider vinegar

1/4 cup minced shallots

1 tbsp. fresh parsley, chopped

1 tbsp. plus 1/4 cup fresh chives, chopped

1 tbsp. coarse-grained Dijon mustard

2 tsp. honey

2 tsp. lemon zest

Salt and pepper

3 lbs. small red-skinned potatoes, quartered

8 bacon slices

1-2 hard-boiled eggs, grated

1/2 cup crumbled blue cheese, if desired

Directions:

In a large bowl, whisk together oil, vinegar, shallots, parsley, 1 tbsp. chives, mustard, honey and lemon zest until well blended. Season dressing with salt and pepper, to taste.

Bring a large pot of water to a boil, then add potatoes. Cook potatoes until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season with salt and pepper.

Cook bacon in a large skillet over medium heat until crisp. Drain on paper towel-lined plate. Crumble bacon into small pieces. Serve potato salad in large bowl and top with bacon bits, blue cheese crumbles, grated egg and remaining 1/4 cup chives.

Recipe from Epicurious.

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