Crispy Potato Salad With Blue Cheese

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  • Duration
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Ingredients

  • 1-1/2 lb:small new potatoes
  • 1 small green:pepper-- seeded
  • 3 tablespoon:tarragon vinegar
  • 2 teaspoon:Dijon mustard
  • 1 medium:carrot-- shredded
  • 1 teaspoon:salt
  • 1 stalk:celery, finely chopped
  • 1/8 teaspoon:dried marjoram
  • 1/8 teaspoon:white pepper
  • 1/4 cup:fresh chopped parsley
  • 1 teaspoon:minced garlic
  • 2 eggs,:hard-boiled -- sliced
  • 1/3 cup:oil
  • 1/4 cup:mayonnaise
  • 1/2 cup:radishes -- sliced
  • 1/4 cup:sour cream
  • 1/2 cup:cucumber -- chopped
  • 1/4 cup:Blue cheese -- crumbled
  • 1 small:onion-- chopped
  • Tomato:wedges, for garnish

Preparation

Preparation

  1. Cook potatoes (unpeeled) in boiling salted water to cover until tender (25 to 30 minutes). Drain and slice while warm.
  2. Place in a large bowl. While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram, pepper, and garlic.
  3. Using a whisk or fork, gradually beat in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat potato slices.
  4. Cover and refrigerate for at least 2 hours (or as long as overnight, if you wish).
  5. Lightly mix in radishes, cucumber, onion, pepper, carrot, celery, parsley and hard-cooked eggs.
  6. Mix mayonnaise and sour cream until smooth; stir in cheese. Fold mayonnaise mixture into potatoes.
  7. Cover and refrigerate for 1 to 3 hours. Garnish with tomato wedges.
Publish date:
Mar 7, 2011
Tags:
kosher_designation:
Dairy