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Potato and Blue Cheese Salad
- 2/3 cup olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup minced shallots
- 1 tablespoon chopped fresh parsley
- 1 tablespoon plus 1/4 cup chopped fresh chives
- 1 tablespoon coarse-grained Dijon mustard
- 2 teaspoons honey
- 2 teaspoons grated lemon peel
- 3 pounds small red-skinned potatoes, quartered
- 8 bacon slices
- 12 romaine lettuce leaves
- 1/2 cup crumbled blue cheese (about 2 1/2 ounces)
- 1 hard-boiled egg, grated
Directions:View on Bon Appetit
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