Blue Cheese Potato Salad

by jennifer on January 7, 2012

Ingredients:
6 cups bite-sized cubed red-skinned potatoes (2 lbs)
1 tsp salt
1 cup diced celery
1/2 to 1 cup finely chopped red onions, scallions or chives
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
3 TBSP olive oil
1/2 tsp freshly ground black pepper
1 cup crumbled blue cheese*

*Roquefort, Gorgonzola, Stilton, Danish Blue, or a mixture

Procedure:
1. Place the potatoes in a large saucepan with water to cover. Add the salt, cover, and bring to a boil; then reduce the heat to low and simmer until just tender, about 10 minutes. Drain well.
2. In a large mixing bowl, combining the hot potatoes, celery, red onions, and parsley. Stir in the vinegar, oil, and pepper and allow to cool to room temperature. Gently toss in the blue cheese. Add salt to taste.
3. Serve immediately or chill for at least 20 minutes and serve cold.

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