Red Potato Salad with Blue Cheese, Chives and Bacon

I'm losing my mind a little bit lately. I made a small to-do list of errands to do after the gym this morning, but that didn't help me because I forgot to bring the list with me. The point of this story is that the last recipe I posted - the red potato tart - called for a pound of small red potatoes, which I bought - twice. Whoops. At least my forgetfulness left me with an extra pound of red potatoes. I also still had some blue cheese, bacon and chives. What to do?

I found Martha Stewart's recipe for red bliss potato salad with blue cheese, bacon and chives. This recipe was even more awesome because I also had leftover buttermilk from a cake I made recently. I changed it up a little because I didn't have red wine vinegar though (I used white wine vinegar) and I only had 2 strips of bacon - but it was tasty regardless. Also very easy and quick to put together and makes a good side for dinner or a quick "snack," if by snack you mean eat almost half of the bowl ... whoops again.

Ingredients

1 - 1 1/2 pounds red potatoes
1/4 cup blue cheese, plus more to top with
1/2 cup buttermilk
1 teaspoon red or white wine vinegar
1 teaspoon Dijon mustard
1/4 cup fresh chopped chives
2-8 bacon strips (I only had 2, but it was fine), cooked and crumbled

1. Cut potatoes into bite-sized pieces and put them in a medium saucepan with salt. Cover potatoes with water and bring to a boil. Let simmer for about 10-12 minutes until potatoes are tender.

2. Meanwhile, whisk together mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.

3. Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.