4 lbs small red potatoes, unpeeled
½ cup blue cheese, crumbled
½ cup heavy cream
12 slices bacon, cooked, crisp and crumbled
3 T chives or green onions, minced
¼ cup cider vinegar
2 T tarragon vinegar
2 tsp Dijon Mustard
Salt and freshly ground pepper to taste
2/3 cup olive oil
¼ cup shallots, minced
2 T parsley, minced
For Dressing: Mix vinegars, mustard, salt and pepper in a small bowl. Slowly whisk in oil, then add shallots and parsley.
Steam or boil potatoes until just tender. Cool slightly and cut in ¼ inch slices. Place in large bowl. Gently mix in ½ cup dressing into potatoes.
Line a large platter with lettuce leaves. Place potatoes over lettuce. Whisk blue cheese and cream into remaining dressing. Spoon over potatoes. Top with crumbled bacon and chives. Serve warm or at room temperature.