Blue Cheese Potato Salad

Friend Valene, my favorite cook, created a perfect St. Patrick's luncheon for our Bucket Group.  She made delicious grilled Reuben's, made a fruit tray in the shape of a rainbow, served vinegar chips...and this warm Blue Cheese Potato salad that I adored.  Frozen mint ice cream pie for dessert with hot fudge sauce.  Yum!  (Do you like the etching on my picture?  I was trying to crop with a new program and didn't realize that funny scribble was still on it!  We will pretend that one of my kiddos did that...)

Blue Cheese Potato Salad

4 lbs. red potatoes (Valene peeled half of them)-  boil until cooked, but not mushy.  Cool and then slice into 1/4 inch slices (or dice)

Dressing:
1/4 cup cider vinegar
2 T. tarragon vinegar
2 T. Dijon mustard
and and pepper to taste
1/4 cup sesame oil
1/2 cup light olive oil
1/4 cup minced shallots
2 T. minced parsley

Additional:
1/2 cup crumbled Blue Cheese
1/2 cup heavy cream

12 slices bacon, fried crisp then crumbled
3 T. minced chives

Mix the dressing, adding oils as you are blending or stirring.  To cooled potatoes, toss gently with 1/2 cup of the dressing to marinate.  Stir blue cheese and cream with remaining dressing.  When ready to serve, fold the dressing with the potatoes.  Top with crisp bacon and minced chives.  Serve room temperature.