Tag Archives: Blue Cheese

Potato Salad, Blue Cheese Style!

27 Jun

With the 4th of July coming up next week, here is great twist on classic potato salad, the addition of blue cheese. I know not everyone loves blue cheese but for those of us that do, this is a real winner! Just as easy as the old stand by but with great flavor. Make sure you use a good quality blue cheese. And for the peas, I like to use fresh, but you can use frozen if you need to.

This potato salad goes particularly well with grilled steak and bbq chicken. It’s a family favorite at all of our summer get togethers. And for those who don’t care for blue cheese it’s easy to cook some extra potatoes and make the old classic; two are better than one.

Ingredients:

3 lbs new potatoes (I like to use the fingerling potatoes that come in the different colors)

1 1/2 cup peas

1 cup blue cheese

1/2 cup chopped scallions or green onions

1 cup sour cream

1/2 cup mayonnaise

1/4 cup white vinegar

1 Tbs Dijon mustard

Salt and pepper to taste

Directions:

Cut potatoes into small chunks, boil in a large pot of water until desired tenderness. Add peas to boiling potatoes for the last 2 or 3 minutes then drain in colander and rinse with cold water.

Mix the blue cheese, mayo, sour cream, scallions, vinegar, mustard and salt and pepper in a large bowl. Add potato and peas to wet ingredients and mix until well combined.

Sprinkle some chopped scallions on top and it’s ready to serve!

Wishing everyone a happy and safe 4th of July!

 

Buffalo What? Potato Wedges!

2 Oct

Football season is in full swing which means that in our house Sundays are devoted to football watching and eating. This is the one day of the week that we eat what we want; no calorie counting and I call it football food. My husbands favorite is buffalo chicken wings, not mine. I don’t like the skin and all the icky veiny stuff and I’m also a vegetarian now. But I do love the taste of the wing sauce, blue cheese and celery,so what to do? After being inspired by Libbie Summers, the amazing food guru, I decided to make buffalo potato wedges. The result was absolutely delicious, John may never eat chicken wings again!

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Ingredients

2 to 3 Tbs vegetable oil

4 or 5 medium Russet potatoes, cleaned well and cut into thin wedges

1/3 cup hot sauce (I like Cholula, but I know Frank’s is a favorite of many, use what you like)

few dashes of Tabasco

1/3 cup butter

1/2 cup crumbled blue cheese

2 stalks celery, thinly sliced

1/4 cup scallions, thinly chopped

Directions

1. Preheat oven to 350 degrees. Put potato wedges in a bowl, drizzle the vegetable oil over the potatoes and toss to coat evenly. Spread wedges on a jelly roll pan. Bake in oven for 25 minutes or until tender, turning after 15 minutes.

2. While potatoes are cooking, melt butter in small saucepan and add hot sauce and tabasco. When the potatoes are cooked to your liking (tenderness/crispiness) transfer them to a baking dish and toss with the hot sauce mixture. Sprinkle with the blue cheese and bake for another 5 or 6 minutes until cheese is melty.

3. Remove from oven and sprinkle with the celery and scallions….serve and enjoy!

*this is totally mine in terms of ingredients and amounts, I’m not famous for measuring so amounts are approximate, you may have to adjust to your liking.

 

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