The was a request for potato salad with sunday dinner. I was not willing to make something covered in mayo... Pinterest and Tastspotting to the rescue! I found a great recipe that turned potatoes into more of a real salad... and with 2 blue cheese lovers in the house, it was an easy choice.
1kg red potatoes, quartered, boiled, and chilled
100g pancetta, diced and cooked until crispy
70g blue cheese crumbles... okay, we may have used more
6 roma tomatoes, diced
1 bunch parsley, chopped finely
2T balsamic vinegar
salt & pepper
Mix together all ingredients in a bowl. Chill in fridge for 3 hours. Serve on a Sunday with chicken and broccoli... or any time with anything!