Blue Cheese & Potato Salad
Source of Recipe
Rabenlady54
List of Ingredients
Blue Cheese & Potato Salad
1/4 cup (60 ml) cider vinegar
2 tablespoons (30 ml) tarragon vinegar
2 teaspoons (10 ml) dijon mustard
salt & pepper to taste
2/3 cup (150 ml) olive oil
1/4 cup (60 ml) shallots, minced
4 tablespoons (60 ml) fresh parsley, minced
4 lbs (1.85 kg) small new red potatoes, unpeeled
green or red leaf lettuce leaves
1/2 cup (125 ml) blue cheese, crumbled
1/2 cup (125 ml) whipping cream
12 slices bacon, cooked crisp & crumbled
3 tablespoons chives, finely choppedRecipe
Mix together the cider vinegar, tarragon vinegar, dijon mustard, salt & pepper in a small bowl.
Then, whisk in the shallots & minced parsley.
Set aside.
Steam or boil the potatoes until just tender.
Cool them slightly.
Cut the potatoes into 1/4 inch (0.5 cm) slices.
Place them in a large bowl.
Gently mix 1/2 cup (125 ml) of the dressing mixture (step 1) into the potatoes.
Line a large platter with the leaf lettuce leaves.
Top with rows of potatoes.
Whisk together the cheese & cream into the remaining dressing mixture.
Spoon this over the potatoes.
Top with the crumbled bacon & chives.
Serve warm or at room temperature.
Serves 8
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