I’ve been making this potato salad for years. Yes it has blue cheese and bacon in it (very 80′s) but every time I’ve made it, the bowl has come back clean. Anyone in the industry will tell you that is the best indicator of a great recipe , and a wonderful compliment to the cook. The first ingredient that needs to be made is the French Dressing.
It is pivotal to the recipe and cannot be substituted, yields 2 1/2 cups
Basic French Dressing
1 3/4 cups vegetable oil
3/4 cup wine or cider vinegar (lemon juice may be substituted for half of the vinegar)
2 teaspoons of salt
1 1/2 teaspoons of pepper ( freshly milled)
1 1/2 teaspoons of sugar
2-3 teaspoons of Dijon mustard
1 clove of garlic , crushed
2 cloves of garlic, left whole
Put all ingredients into a large Mason Jar ( or any other jar with a good lid, I’ve used a pickle jar) shake well and store in the refrigerator .
1/3 cup of dry white wine
1/3 cup of chicken broth ( from a cube is fine)
1/3 cup of minced parsley
1/3 cup of sliced scallions
4 oz of blue cheese (as strong or as mild as you like)
3/4 cup of French Dressing
1/4 pound of bacon, cut into half inch dice
In a large bowl combine potatoes, while still warm , with white wine, chicken broth, parsley, scallions and French Dressing. Toss gently and let cool.
Once the salad has cooled, add blue cheese . Cover and chill salad.
Cook bacon over high heat until crisp. Drain on paper towel.
Transfer salad to a serving bowl, sprinkle with bacon and serve at room temperature.