POTATO SALAD WITH BACON AND BLUE CHEESE

Potato Salad with Bacon and Blue Cheese image

Number Of Ingredients 10

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1 1/2 pounds small boiling potatoes (1.5-2")
2 ounces applewood-smoked bacon
1 tablespoon Champagne vinegar
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper, coarsely ground
2 ounces blue cheese, crumbled (preferably Oregon blue)
1/2 cup sour cream
1/4 cup red onion, coarsely chopped
2 tablespoons flat-leaf parsley, fr2esh

Steps:

Cover potatoes with salted cold water by 1 inch in a 3 QT saucepan.
Simmer uncovered until the potatoes are tender, 16-20 min. Drain well in colander.
While potatoes are simmering, cook bacon in a heavy skillet over moderate heat, turning, until crisp, about 5 min. Transfer to paper towels to dran. Coarsely crumble.
When potatoes are cool enough to handle, quarter them.
Whisk together venegar, oil, salt, and pepper in a large bowl, add warm potatoes, then toss.
Add remaining ingredients and toss gently.
Let stand at room temperature 1 hour for flavors to develop