Crispy Potato Salad with Blue Cheese
Ingredients
- 1 1/2 pounds red potatoes
- 3 tablespoons tarragon vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon white pepper
- 1 garlic clove, minced
- 1/3 cup salad oil
- 1/2 cup sliced radishes
- 1/2 cup chopped cucumbers
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 medium carrot, shredded
- 1 celery stalk, finely chopped
- 1/4 cup chopped parsley
- 2 hard boiled eggs, sliced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup blue cheese, crumbled
- tomato wedges for garnish
Directions
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. 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). 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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