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Red Bliss Potato salad w/blue cheese & bacon
Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives
Made this last night and served with steak.. great combination.. but ya gotta love blue cheese.
Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives
Serves 4 to 6.
1 1/2 pounds Red Bliss potatoes
3 tablespoons coarse salt
1 1/2 ounces Danish blue cheese, plus more for garnish
1/2 cup buttermilk
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
8 bacon strips, cooked until crisp and crumbled
Directions
Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl.
Garnish with blue cheese, chives, and remaining bacon.
source:
Martha Stewart Living, June 2008
Made this last night and served with steak.. great combination.. but ya gotta love blue cheese.
Red Bliss Potato Salad with Blue Cheese, Bacon, and Chives
Serves 4 to 6.
1 1/2 pounds Red Bliss potatoes
3 tablespoons coarse salt
1 1/2 ounces Danish blue cheese, plus more for garnish
1/2 cup buttermilk
1 teaspoon red-wine vinegar
1 teaspoon Dijon mustard
1 tablespoon minced fresh chives, plus 1 teaspoon for garnish
8 bacon strips, cooked until crisp and crumbled
Directions
Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl.
Garnish with blue cheese, chives, and remaining bacon.
source:
Martha Stewart Living, June 2008
I'm anxious to make this. Thanks again, Beth
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