Blue Cheese and Bacon Potato Salad

Ingredients

• 4 slices bacon 
• 4 ounces cheese blue crumbled
• 0.5 pound green beans fresh cut into 1-inch pieces
• 4  green onions thinly sliced
• 6 servings salt and ground pepper black to taste
• 2 tablespoons mayonnaise 
• 0.3 cup olive oil 
• 1 pound potatoes red
• 1 tablespoon mustard stone-ground
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• whisk
• pot
• kitchen towels
• slotted spoon

Directions

1. Fill a large bowl with iced water. Line a baking sheet with a dish towel.
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes.
3. Add green beans to the boiling water; blanch for just 1 minute.
4. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes.
5. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry.
6. Cut potatoes into quarters.
7. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
8. Drain and cool bacon slices on paper towels; crumble.
9. Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper.
10. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.