Ingredients
1/3
cup apple cider vinegar
1
tbsp chopped fresh parsley
1
tbsp plus 1/4 cup chopped fresh chives
1
tbsp coarse-grained Dijon mustard
3
pounds small red-skinned potatoes, quartered
12
romaine lettuce leaves
1/2
cup crumbled blue cheese (about 2 1/2 ounces)
1
hard-boiled egg, grated
Directions
1.
Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
2.
Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
3.
Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.
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