1/4 c. cider vinegar
2 tbsp. tarragon vinegar
2 tsp. dijon mustard
Salt and freshly ground pepper
2/3 c. olive oil
1/4 c. minced shallots
2 tbsp. minced fresh parsley
4 lbs. sm. red new potatoes (unpeeled)
Lettuce leaves
1 bunch watercress or parsley
1/2 c. crumbled Oregon Blue or other mild Blue cheese
1/2 c. whipping cream
12 slices bacon, cooked until crisp and crumbled
3 tbsp. minced fresh chives or green onions

Mix vinegars, mustard, salt, and pepper in small bowl. Whisk in oil in thin stream. Whisk in shallots and minced parsley. Set dressing aside. Steam or boil potatoes until just tender. Cool slightly. Cut into 1/4 inch slices. Place in large bowl. Gently mix 1/2 cup dressing into potatoes.

Line large platter with lettuce leaves. Top with alternating rows of potatoes and watercress. Whisk cheese and cream into remaining dressing. Spoon over potatoes. Top with bacon and chives. Serve warm or at room temperature.