4 small-to-medium red skinned potatoes
4 slices of bacon
1 ½ oz crumbled blue cheese
¼ cup diced red onion
½ cup olive oil
3 tbsp balsamic vinegar
1 tbsp white vinegar
2 dollops of low-fat sour cream
½ tsp salt
1 tsp pepper

1) Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2) Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop, leaving skins on.
3) In a large bowl, whisk together the oil, vinegar, red onions, salt and pepper. Add the potatoes, bacon, sour cream, and cheese and toss to coat.

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