From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Steam new potatoes, let them cool slightly, and quarter them. In a large bowl, combine warm potatoes with wine, chicken broth, parsley and scallions, tossing mixture gently. Let cool. Then crumble Bleu cheese, add vinaigrette dressing and toss mixture gently. Chill overnight. Transfer salad to a salad bowl. Sprinkle with crumbled bacon and serve at room temperature.
NOTE: Must be prepared one day in advance!
SERVINGS: 8
- 3 pounds new potatoes, peeled
- 1/3 cup dry white wine
- 1/3 cup chicken broth
- 1/3 cup minced parsley
- 1/3 cup sliced scallions
- 8 ounces Bleu cheese
- 3/4 cup vinaigrette dressing
- 1/4 pound bacon, fried and crumbled
- Salt to taste
- Pepper to taste
TO PREPARE:
Steam new potatoes, let them cool slightly, and quarter them. In a large bowl, combine warm potatoes with wine, chicken broth, parsley and scallions, tossing mixture gently. Let cool. Then crumble Bleu cheese, add vinaigrette dressing and toss mixture gently. Chill overnight. Transfer salad to a salad bowl. Sprinkle with crumbled bacon and serve at room temperature.
NOTE: Must be prepared one day in advance!
SERVINGS: 8
