Potato Salad-Bacon Blue with Soft Boiled Eggs

By timbrehse

Ingredients

• 3 pounds baby red potatoes
• 1 1/2 cups cherry tomatoes, quartered
• 4 scallions, thinly sliced
• 8 slices cooked bacon, crumbled
• 6 ounces blue cheese crumbled
• 3 tablespoons freshly sliced chives
• 3 or 4 large eggs
• herb vinaigrette
• 3 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, minced
• 1/3 cup olive oil

Details

Servings 4
Cooking time 90mins
Adapted from howsweeteats.com

Preparation

Step 1

Boil potatoes until slightly firm fork tender. . Slice the potatoes in half or in quarters - Place them in a large bowl to cool.

Soft boil the eggs.
(6min in 1/2inch of boiling water then 30sec in cold water bath)

Toss the potatoes, tomatoes and scallions with a few tablespoons of the vinaigrette - enough to thoroughly coat the potatoes.
Add the crumbled bacon and blue cheese
Drizzle a bit more vinaigrette on top and add the chives.
Top with the soft boiled eggs
Break eggs in half, Serve immediately.

Herb Vinaigrette

Wisk the vinegar, honey, herbs, salt, pepper and garlic while streaming in the olive oil.