Steam 3 pounds new potatoes; let them cool slightly and quarter them. In a large bowl combine the potatoes while they are still warm with 1/3 cup each of dry white wine, tinned chicken broth, minced parsley, and sliced scallion, tossing the mixture gently with rubber spatulas, and let it cool.

Crumble 8 ounces blue cheese over the mixture; add 3/4 cup French dressing and toss gently with the spatulas. Chill the salad, covered, for at least 4 hours.

In a skillet cook 1/4 pound bacon, cut into 1/2 inch pieces, over moderately high heat for 5 minutes, or until it is crisp, and transfer it with a slotted spoon to paper towels to drain. Transfer the salad to salad bowl; sprinkle it with the bacon and serve it at room temperature. Serves 8.