Simple Roquefort Potato Salad

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At a glance
1/4 cup olive oil
1 bunch green onions, chopped
6 slices bacon
1/2 tsp salt
1 tsp ground black pepper
2 pounds red new potatoes
3 tbsp red or white vinegar
1 1/2 oz Ile de France Roquefort, crumbled


Place the 6 slices of bacon in a large, deep skillet and cook over medium/high heat until evenly brown. Drain, crumble and set aside.

Boil a large pot of salted water. Add potatoes and cook until tender but still firm, about 15 minutes. Cook longer if potatoes are bigger. Drain and cool potatoes. Dice potatoes, leaving the skins on.

In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and Ile de France Roquefort and toss to coat. It's great served warm, room temperature, or chilled. Best served the same day.