Roquefort Potato Salad
A hearty potato salad with crisp bacon, creamy Roquefort, and fresh lettuce and tomatoes, dressed in a simple vinaigrette.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Ingredients
- 1.5 lb potatoes
- 4 slices bacon
- 2 oz Roquefort cheese
- 1 cup cherry tomatoes
- 2 cups lettuce
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
Instructions
- 1
Boil the 1.5 lb potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly, then cut into bite-sized chunks.
- 2
Cook the 4 slices bacon in a skillet over medium heat until crisp, about 6-8 minutes. Transfer to paper towels, then crumble.
- 3
In a large bowl, whisk together the 3 tbsp olive oil and 1 tbsp red wine vinegar. Season with salt and pepper if desired.
- 4
Add the warm potatoes, crumbled bacon, 2 oz crumbled Roquefort, and 1 cup halved cherry tomatoes to the dressing. Toss gently to coat.
- 5
Just before serving, fold in the 2 cups lettuce leaves. Serve immediately while the potatoes are still warm.
Tools you’ll need
- Large pot
- Skillet
- Large bowl
- Whisk
- Knife
- Cutting board
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