Steam the new potatoes in large steamer basket over boiling water until tender. Let them cool slightly, and then quarter them.
In a large bowl, combine the warm potatoes with wine, chicken broth, parsley and green onions, tossing the mixture gently. Let cool.
Add the blue cheese and 1/2 cup of the dressing. Toss mixture gently. Add more dressing, as needed, to coat the salad well.
Chill the potato salad for at least 4 hours (or overnight). Transfer the salad to a salad bowl. Sprinkle with crumbled bacon and serve at room temperature.