*Potato Salad with Blue Cheese and Bacon*
Serves 4

I love a potato salad with a vinaigrette dressing far more than a mayonnaise based one.  They just taste lighter somehow.  This one is fab with the addition of a snappy dressing and so blue cheese and bacon lardons!

For the dressing:
2 fluid ounces of Sherry Vinegar (1/4 cup)
1 small shallot, peeled and minced
2 tsp Dijon mustard
4 fluid ounces of olive oil (1/2 cup)
Fine sea salt and freshly ground black pepper to taste

For the salad:
1 pound of salad potatoes (I used navaho ones here, a mixture of red and brown skinned)
3 spring onions, trimmed and chopped
1 small package of pancetta lardons, fried until crisp (about 1/2 cup)
120g of danish blue cheese, crumbled (1/2 cup)

Put the potatoes into a pot of lightly salted boiling water.  Bring back to the boil, then turn the heat down a bit and simmer rapidly for 10 to 15 minutes until tender.  Drain well.

Whisk together the vinegar, oil, shallots and mustard for the dressing.  Cut the potatoes into quarters while they are still warm and drop them into the dressing.  Allow them to cool to room temperature in the dressing.  Add the chopped spring onions, pancetta and crumbled blue cheese.  Toss lightly to mix all together.  Serve at room temperature.

Note:  If you like you can reserve some of the bacon, spring onions and cheese to sprinkle on the top of the salad in the bowl for a pretty garnish.