The blue cheese really kicks this perfect potato salad up a notch. It's a mouthwatering experience that puts those same old salads to shame.
For 5 people
Place bacon in a large and deep skillet; cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Ready in 45 min