Preheat the oven to 375 degrees F.
On a parchment lined baking sheet, toss the potatoes with a drizzle of olive oil, salt and pepper. Roast for 30-40 minutes or until the potatoes are soft and starting to brown. Remove from the oven and set aside to cool slightly - you still want them to be warm.
Meanwhile, in a medium skillet over medium heat, add about 1-2 tbsp of oil and sauté the chopped shallots until soft, about 5 minutes. Add garlic and cook for another minute. Remove from the skillet and allow to cool.
Wipe the skillet with a paper towel (if desired) and fry the bacon until crispy. Drain on paper towel, and allow to cool.
In a large bowl, whisk together sour cream, mayonnaise, dijon, lemon juice, and apple cider vinegar. Stir in the blue cheese, shallots and garlic. Season with salt and pepper.
Once the potatoes have cooled slightly, but are still warm, add them to the bowl with the dressing and stir to combine well. Add bacon and chopped parsley.
Serve warm. Also great as a cold salad.