Blue Cheese Potato Salad
Steam 3 pounds new potatoes; let them
cool slightly and quarter them. In a
large bowl combine the potatoes while
they are still warm with 1/3 cup each of
dry white wine, tinned chicken broth,
minced parsley, and sliced scallion,
tossing the mixture gently with rubber
spatulas, and let it cool. Crumble 8
ounces blue cheese over the mixture; add
3/4 cup French dressing and toss gently
with the spatulas. Chill the salad,
covered, for at least 4 hours. In a
skillet cook 1/4 pound bacon, cut into
1/2 inch pieces, over moderately high
heat for 5 minutes, or until it is
crisp, and transfer it with a slotted
spoon to paper towels to drain. Transfer
the salad to salad bowl; sprinkle it
with the bacon and serve it at room
temperature.
Serves 8.
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