Blue cheese potato salad

4 slices bacon
2 lbs red new potatoes
½ c olive oil
2 T white vinegar
1 bunch green onions, chopped
½ t salt
1 t ground black pepper
1 ½ oz blue cheese, crumbled

Place bacon in large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 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. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.