Bacon 'n' Blue Cheese Red Potato Salad and Doggie Update

I hope that all you had a wonderful Easter with family and friends.

My sister hosted Easter at her home this year and she surprised me by letting me know that we'd be having a traditional ham dinner and not the usual cookout where we grill steaks or hot dogs and hamburgers.  I was planning to take this potato salad that I had made a few weeks ago but since I didn't get to do that I decided to share it with you here.  Anymore I take pictures of most dishes that we make (when I know it's worth sharing the recipe to) so that I've got them ready to blog.  Now, when Lauri (not Lori) see's this post she'll be asking me to make it for our next family cook out.
I do have to say that our traditional Easter dinner was scrumptious.  My brother in law served the best ham and my brother David (a fabulous cook) made the cutest deviled eggs I've ever seen.  I haven't even seen them in blogland so I'm hoping to snatch his idea and share it next year.

This potato salad is different than what I think of as traditional potato salad, which is my Moms recipe which happens also, in my opinion,  to be the BEST potato salad on the planet.  However, if you like mixing it up sometimes and having a side dish that's out of the ordinary, maybe even unexpected, then  this potato salad will be one you'll want to try.   Plus, the fact that it's darn good is reason enough to make it.  At my house it was a hit with everyone so I'll be making it again soon...maybe this weekend.

   Shawn just realized I was posting this recipe and says his mouth is literally watering for some of this potato salad.

Bacon 'n' Blue Cheese Potato Salad 

(tweaked by me from an old Bon Apetit' recipe)

2/3 cup olive oil

1/3 cup apple cider vinegar

1/3 cup chopped red onion

1 tablespoon chopped parsley

1/4 cup + 1 tablespoon chopped fresh chives

1 tablespoon Dijon mustard

1 tablespoon honey 

2 teaspoons grated lemon peel

3 lbs red potates, cut into quarters or halved if they are the very small ones

10 slices bacon, cooked and crumbled

3/4 cup blue cheese crumbles (about 3 1/2 ounces)

2 hard boiled eggs

Salt and Pepper to taste

Whisk oil, vinegar, red onion, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended.  Season with salt and pepper to your liking.

Cook potatoes in a large pot of boiling, salted water until just tender, about 8-10 minutes.  Drain, rinse with cool water and then combine with the dressing mixture, tossing to combine.  Taste...add more salt and pepper if you think it needs it.  You can do this a day in advance and store in the refrigerator if you want to.  I think the flavors meld better this way.

Just before serving, toss with the chopped, hard boiled eggs, the remaining chives and chopped bacon. It's ready to serve!

And it is so tasty!

And of course it looks good served in little purple transferware bowls, available in my Etsy shop!

I'd love to hear from you if you all make this whether or not you  tweaked it to your own tastes.  

Doggie update:
Thank you everyone for all of the comments and emails on yesterdays post.  Kalyn found a home for the lady in heat dog last night shortly after I'd published my post.   I felt a little bad splitting them up.  I felt more relief though.  We have given Graham to the kids Aunt because we can't keep a dog, but they'll get to visit him when we go out to visit.  As of today Graham hasn't seemed to notice that the other one is gone and he is doing fine.
Here is Ashton with Graham being her normal unusual self who enjoys taking her own photos in glasses that aren't hers.  

She shared this quote with me, and I love it.  Hope you all do to.

Why fit in when I was born to stand out?

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