Red Potato Salad with Bacon and Gorgonzola (no mayo!)

1.5 lbs Red Potatoes1/4 cup olive oil

3 tbls white balsamic vinegar (though you could substitute pretty much any vinegar)

1 tbls fresh rosemary finely chopped (or 1 tsp dried rosemary)

salt & pepper to taste

3 slices bacon (cooked, ~1 Tbls bacon grease reserved)

2-6 green onions (depending on preference)

1/4 cup parsley

1-1.5 oz Gorgonzola

Bake or grill potatoes whole until done. Keep warm and whole until ready for use.

While potatoes cook, whisk together oil and vinegar in a large bowl. Add rosemary, salt and pepper.

Cook bacon in frying pan. Reserve ~1 Tbls bacon grease and add to oil and vinegar mixture.

Chop potatoes into 1-1.5" size chunks. (I like including the skin, but you can dispose of it if you prefer.)

Chop bacon, green onions and parsley.

Add chopped potatoes, bacon, green onions, parsley and gorgonzola to the bowl. Stir and serve warm.

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