Recipe courtesy of Tyler Florence Yield: 4 servings 2 pounds small Yukon Gold potatoes, split in half through the equator 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Dressing: 1/2 cup crumbled blue cheese 1/2 cup buttermilk 2 tablespoons fresh lemon juice 1 bunch of fresh chives, minced 4 thick veal or pork ...
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