Tuesday, August 23, 2011

Potatos, cucumbers, radishes, green peppers & onions

Crispy Potato Salad with Blue Cheese

1 ½ lbs. small new potatoes
3 tablespoons tarragon vinegar
2 teaspoons Dijon mustard
1 teaspoon salt
⅛ teaspoon dried marjoram
⅛ teaspoon white pepper
1 clove garlic, minced
⅓ cup salad oil
½ cup radishes, sliced
½ cup cucumber, chopped
1 small onion, chopped
1 small green pepper, seeded and chopped
1 medium carrot, shredded
1 stalk celery, finely chopped
¼ cup parsley, chopped
2 eggs, hard-boiled, sliced
¼ cup mayonnaise
¼ cup sour cream
¼ 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.

What a great recipe. I normally use my mother's potato salad recipe, but decided to try this one, since it uses veggies from the CSA. I will definitely be using it again!

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