posted by Becky 12-18-102 9:21 PM
Blue Cheese Potato Salad
5 medium size potatoes, cooked, peeled and diced
3/4 c crumbled Blue cheese
1 c chopped celery
1 Tbsp sugar
2 Tbsp chopped chives/onions
3/4 c sour cream
3/4 c mayonnaise
3 Tbsp vinegar
salt and pepper to taste
Combine potatoes, cheese, celery and chives; mix well. Combine sour cream, mayonnaise, vinegar and sugar. Stir until sugar is dissolved; add potato mixture, season to taste. Toss together lightly. Refrigerate for 1 or more hours. If desired, garnish with hard-boiled egg wedges and tomato wedges on a bed of shredded lettuce. Serves 4.
Blue Cheese Potato Salad
1/2 c. cider vinegar
2 Tbsp. tarragon vinegar
2 tsp. Dijon mustard
salt and fresh ground pepper
2/3 c. olive oil
1/4 c. minced shallots
2 Tbsp. minced fresh parsley
4 lb. small red new potatoes, unpeeled
Lettuce Leaves:
1 bunch watercress or parsley
1/2 c. crumbled mild Blue cheese
1/2 c. whipping cream
12 slices bacon, cooked until crisp, crumbled
3 Tbsp. minced fresh chives or green onions
Mix vinegars, mustard, salt and pepper in small bowl. Whisk in oil in thin streams. Whisk in shallots and minced parsley. Set dressing aside.
Steam or boil potatoes until 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.
Gourmet Potato Salad
1 c. creamed cottage cheese
1 c. sour cream
2 tsp. prepared mustard
2 tsp. salt
4 c. sliced, cooked potatoes
1 c. chopped celery
1 c. sliced green onion (including tops)
1/2 c. diced green pepper
3 hard cooked eggs, chopped
1 (10 oz.) pkg. blue cheese, crumbled
Combine cottage cheese, sour cream, mustard and salt. Pour over cooked potatoes, onion, celery, green pepper and eggs. Mix carefully. Chill several hours to blend flavors. Fold in blue cheese just before serving. Serves 6 to 8.