2 kg new potatoes 4 lb
50 ml olive oil 1/4 cup
salt & pepper to taste
375 g bacon 3/4 lb
1 large red onion, finely sliced
50 ml white wine vinegar 1/4 cup
15 ml sugar 1 tbsp
50 ml parsley, coarsely chopped 1/4 cup
250 ml blue cheese, crumbled 1 cup
Scrub potatoes and cook until almost tender; drain and slice in half. Place skillet over medium heat. Add bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
Remove all but 2 tablespoons (30 ml) of fat from pan. Add onions and cook until soft, 5 to 6 minutes. Add olive oil, vinegar, sugar and cook until sugar is dissolved. Pour onion mixture over potatoes in bowl. Add crumbled bacon, parsley and toss to combine; season with salt and pepper. Spoon salad onto a large platter and sprinkle with the crumbled blue cheese.
Serves 8