Recipes Ingredients Meat & Poultry Pork Recipes Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives 3.1 (85) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing. Ingredients 1 ½ pounds Red Bliss potatoes 3 tablespoons coarse salt 1 ½ ounces Danish blue cheese, plus more for garnish ½ cup buttermilk 1 teaspoon red-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon minced fresh chives, plus 1 teaspoon for garnish 8 bacon strips, cooked until crisp and crumbled Directions Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes. Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined. Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon. Cook's Notes To ensure maximum flavor, toss potatoes with dressing while they're still warm. Rate it Print