Crispy potato salad with blue cheese
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Small new potatoes |
| 3 | tablespoons | Tarragon vinegar |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Dried marjoram |
| ⅛ | teaspoon | White pepper |
| 1 | Clove garlic -- minced | |
| ⅓ | cup | Salad oil |
| ½ | cup | Radishes -- sliced |
| ½ | cup | Cucumber -- chopped |
| 1 | small | Onion -- chopped |
| 1 | small | Green pepper -- seeded and |
| Chopped | ||
| 1 | medium | Carrot -- shredded |
| 1 | Stalk celery -- finely | |
| Chopped | ||
| ¼ | cup | Parsley -- chopped |
| 2 | Eggs, hard-boiled -- sliced | |
| ¼ | cup | Mayonnaise |
| ¼ | cup | Sour cream |
| ¼ | cup | Blue cheese -- crumbled |
| Tomato wedges, for garnish | ||
Directions
1. Cook potatoes (unpeeled) in boiling salted water to cover until tender (25 to 30 minutes). Drain and slice while warm. Place in a large bowl. 2.
While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat potato slices. Cover and refrigerate for at least 2 hours (or as long as overnight, if you wish).
3. Lightly mix in radishes, cucumber, onion, pepper, carrot, celery, parsley and hard-cooked eggs. Mix mayonnaise and sour cream until smooth; stir in cheese. Fold mayonnaise mixture into potatoes. Cover and refrigerate for 1 to 3 hours. Garnish with tomato wedges.
Recipe By : the California Culinary Academy File