Crispy Potato Salad with Blue Cheese
Serving Size : 8 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds small new potatoes
3 tablespoons tarragon vinegar
2 teaspoons Dijon mustard
1 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon white pepper
1 clove garlic -- minced
1/3 cup salad oil
1/2 cup radishes -- sliced
1/2 cup cucumber -- chopped
1 small onion -- chopped
1 small green pepper -- seeded and chopped
1 medium carrot -- shredded
1 stalk celery -- finely chopped
1/4 cup parsley -- chopped
2 eggs, hard-boiled -- sliced
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup blue cheese -- crumbled
tomato wedges, for garnish
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.
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NOTES : So many crisp, raw vegetables are combined in this salad that it seems somehow healthier than one expects a potato salad to be. It is especially good with barbecued lamb.
