Preheat your oven to 425°F.

On a large sheet pan, spread out the halved potatoes and drizzle with 3 tablespoons of olive oil. Season with a teaspoon of salt and ¼ teaspoon of black pepper. Lay them flat side down, and roast for about 25 minutes, flipping halfway through until the potatoes are tender and golden brown. Let them cool slightly.

In a large mixing bowl, combine mayonnaise, white vinegar, Dijon mustard, parsley, and scallions until well mixed.

Gently toss the roasted potatoes in the bowl with the dressing. Add in the crumbled blue cheese, red onions, and bacon. Continue tossing until everything is well coated. Adjust the seasoning with additional salt and pepper if needed.

Serve this delicious potato salad warm or chilled—either way, it’s sure to be a hit! Enjoy!