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Bacon and Blue Cheese Potato Salad

This is a different spin on Potato Salad, but it is very good. Great to take to a tailgating party, because it is so different – you will impress all your friends !!

4 slices bacon
2 pounds red potatoes, whole use smallish potatoes
1/2 cup olive oil use part bacon grease if desired
3 tablespoons red wine vinegar or vinegar of choice
1 medium shallot or substitute green onions
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 ounces blue cheese

Yields 4 servings

Put the bacon in a cold skillet and place over medium heat. Cook until crisp; remove from skillet and drain.

Bring a large pot of water to a boil. Add potatoes, cover, reduce heat to simmer and cook potatoes about 15 minutes, or until barely tender. Turn the heat off and let them stand in the hot water another 5 minutes. The potatoes should be tender. Drain and set aside.

Meanwhile, combine the oil and vinegar in a large bowl. Peel and mince the shallot and add it to the bowl. Add salt and pepper and stir briskly with a fork until the salt has dissolved. Chop the potatoes (with their skins on) into small pieces and add them to the bowl (it's OK if the potatoes are still warm). Crumble the bacon and cheese over the potatoes. Stir gently to blend the ingredients. Serve hot, warm or cold.

Per Serving (excluding unknown items): 509 Calories; 34g Fat (59.7% calories from fat); 10g Protein; 43g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 580mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.