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Monday, July 4, 2011

Blue Cheese Potato Salad Is A Backyard Favorite

If you want areal attention getter for your next cookout, then serve your guests Blue Cheese Potato Salad.
In a blender, puree 1 cup of blue cheese crumbles, 1/4 cup mayonnaise, 1 cup sour cream, 1/2 teaspoon white pepper, 1/8 cup white vinegar, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon salt.  Then fold in an  additional cup of  blue cheese crumbles to the blender mix, season to taste, and set aside. In a separate large bowl, mix 3 cooked and cooled Idaho potatoes cut into large dice size pieces. Then add 3 whole finely chopped scallions and 2tablespoons of parsley. Add 1 1/2 teaspoons of lemon juice,  2 teaspoons of Sriracha hot sauce, 1 1/2 cups of the reserved blue cheese dressing and 2 more ounces of crumbled blue cheese. Mix well, season to taste with Kosher salt, and serve. Serves 4 to 6 people. 

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