Steam new potatoes, let them cool slightly, and quarter them. In a large
bowl, combine warm potatoes with wine, chicken broth, parsley and
scallions, tossing mixture gently. Let cool. Then crumble Bleu cheese, add
vinaigrette dressing and toss mixture gently. Chill overnight. Transfer
salad to a salad bowl. Sprinkle with crumbled bacon and serve at room
temperature. Yield: 8 servings.
KIM EUBANKS (MRS. ROBERT, III)
REFRIGERATE OVERNIGHT.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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