Bacon & Blue Cheese Potato Salad

So I disappeared down the working mom rabbit hole for awhile there, but I'm resurfacing to add everyone's new favorite dish, Bacon & Blue Cheese Potato Salad. I mean, bacon, cheese, potatoes... what's not to love?? Take this to a pot luck and you're sure to come home with a clean dish :)

Ingredients
3 lbs red potatoes, washed and cut into bite size pieces
1 lb thick cut bacon (I always use thick cut - it holds its texture so much better)
12 oz crumbled blue cheese
1 bunch green onions
¼ cup vinegar - white, white wine, or champagne (I use distilled white to make the dish gluten free for my GF friends)
2-4 tbsp evoo
1 tbsp sugar
s&p to taste

Boil potatoes until fork tender, drain and return to pot to cool (it's very important to let the potatoes cool otherwise they'll absorb too much dressing and get mushy when you try to mix everything together).

When potatoes are almost done, chop bacon and cook on medium heat until crispy (it's much better to chop the bacon BEFORE you cook it as it retains its texture much better than chopping slices after it's cooked - I've found the bacon just kind of disintegrates when you chop after).

While bacon is cooking, slice greens & whites of the green onions.

With a slotted spoon, remove cooked bacon and add to potato pot. Decrease heat to low and add sugar and vinegar to bacon drippings and simmer until sugar is dissolved. Add evoo to desired taste/texture.

Assuming potatoes are now cool, add bacon dripping dressing to potatoes along with chopped onion. Add in blue cheese and stir to combine. Add more evoo if needed, add s&p to taste (note: don't add salt until now as blue cheese and bacon are both pretty salty).

Enjoy!