Put the potatoes in a large pan of cold water and bring to the boil. Simmer for 20 minutes, until tender. Drain and cool. Fry the bacon lardons until golden and crisp. Set aside.
To make the dressing, crumble half the Stilton into a bowl and mix with the mayonnaise, crème fraîche, garlic, lemon and white wine vinegar. Season and mix well to combine. Place all the salad ingredients in a serving bowl and toss with the dressing. To serve, sprinkle over the remaining cheese and the chives.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.