Red bliss potato salad with blue cheese, bacon, and chives
1½ pounds Red Bliss potatoes 3 tablespoons coarse salt 1½ ounces Danish blue cheese, plus more for garnish ½ cup buttermilk 1 teaspoon red-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon minced fresh chives, plus 1 teaspoon for garnish 8 bacon strips, cooked until crisp and crumbled
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