Tag Archives: Potato Salad

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.


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


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!


Summer Salad Series II: A New Take an Old Stand By…Potato Salad with Green Beans

21 Jun

As much as I love traditional potato salad, it’s always nice to try something new. My husband loves green beans so when I was looking through potato salad recipes and saw this one with green beans I knew it would be a winner. It is so easy and so delicious! Thank you Sweet Little Bluebird for this great recipe!



4 cups cooked potatoes, cubed-I used red skinned but you can use whatever you prefer

1 pound green beans, cooked al dente and cut in half

3 green onions, chopped

1/4 cup red onion, finely chopped

1/2 tsp oregano

2 cloves pressed garlic

salt and pepper to taste

1/3 to 1/2 cup dressing-recipe calls for Newman’s Own Olive Oil & Vinegar Dressing, I personally like Ken’s Italian Dressing & Marinade


Place all ingredients in a large bowl and toss with desired amount of dressing. Add salt and pepper to taste, toss well and refrigerate. Enjoy!


I added about a tablespoon of red wine vinegar and you could also try adding some mustard, I think I may try that next time! I also added some tomato to my husbands and he loved it!

Bacon…Who said Bacon?!

29 Jul

So I am not a big bacon eater even though I love it, for several reasons; it is high in fat, high in cholesterol, high in salt and contains those nasty things called nitrates. But once or twice a year I will treat myself and eat some bacon. I have recently discovered some really great organic bacon that uses humanely raised pigs, uses no nitrates or antibiotics and tastes really great! It is from Apple Gate Farms and though it may still not be so good for my waistline, at least it won’t be so bad for my heart or the pig that gave its life so we could eat yummy bacon. Now I can eat bacon more often and not feel so badly about it.

My husband loves bacon and he loves tomatoes so, of course what comes to mind is the classic BLT (bacon, lettuce and tomato). And where better to live to get the best tomatoes?….New Jersey, the garden state. Summer in New Jersey means fresh, ripe tomatoes, corn, cucumbers and lots of other home-grown fruits and vegetables. Last week I went to the local farmers market and got some tomatoes then I went to my local grocery store and got some ciabatta bread, bacon and lettuce-all the fixn’s for a great lunch!


Bacon, Lettuce & Tomato

First I cook the bacon till it’s nice and crispy and then drain on paper towels. Next, I sliced the bread into good size pieces for sandwiches then sliced each one length wise and slathered each of the inside slices with mayonnaise and while I heated a skillet. Once the skillet was hot I put the ciabatta bread slices with mayo down to lightly toast it. With bread now toasted I layered the bacon, tomato and lettuce-as you can see from the picture it was awesome!

Today I decided to make a new potato salad.(And by new I mean new as never made it before, not new as in potatoes, although I did use new potatoes!) I have heard of bacon being used in potato salad but have never had it and since I’m on a bacon kick decided to give it a try. So delicious!

potato salad with bacon

Baconator Potato Salad

6 good size new potatoes-cooked, cooled and cubed

3/4 cup mayonnaise

1/2 cup sour cream

1 teaspoon salt & pepper (add more or less to taste)

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

6 slices bacon, cooked and chopped into bits

2 green onions-light green and some of the green parts, chopped

1/4 cup Vidalia onion, finely chopped

I mix everything together except the potatoes until well blended then add the potatoes and stir until well coated. Refrigerate for at least 30 minutes before serving. I will be serving it on a bed of lettuce with slices of fresh tomato and BBQ chicken! Enjoy!

Summer Salads…Just in Time!

25 May
 Hello everyone! Well, Memorial Day weekend is upon us.  This is the start of the summer salad season; when family and friends ask me “oh, can you please bring that yummy coleslaw that you make?” or “love that blue cheese potato salad, think you bring that?”  and then of course there is the pasta salad, my personal favorite (and my mother-in-laws) that I am asked to repeat over the course of the entire summer season. The first few times I make them it is fun and exciting but after that the excitement dwindles, then one Saturday at the end of August when I have made these and other salads umpteen times, my husband comes in the kitchen, asks for a taste and tells me how good it is….and then I am happy to be making them again! I am going to share these recipes with you now. They are classics with a bit of creativity.
Summer Salad Ingredients…

Before I start with the recipes I just want to share a bit of wisdom, perhaps many of you know this already but only learned this recently.  When making these types of salads with a mayonnaise base, mix the wet ingredients together first with the salt and pepper, herbs, etc to make the dressing, then add to the potatoes,  cabbage, pasta or whatever else.  It sounds so simple and makes a big difference…I wish I had figured this out sooner!

First, I am sharing my coleslaw recipe that is a big winner-it has herbs that give a nice fresh taste but still has that classic “slaw” taste.


3/4 Cup Mayonnaise

3/4 Cup Sour Cream

1/4 Cup White Vinegar

1/4 Cup Fresh Parsley-finely chopped

2 Tbls Fresh Dill, finely chopped

1/4 Cup Chives, finely chopped

1 Tbls Sugar

1/2 tsp Salt

1 Green Cabbage-outer leaves removed, finely chopped

Mix all ingedients except cabbage in a large bowl, stir well to combine. Add cabbage and toss until evenly dressed….let sit about 30 minutes and ENJOY!


1 Cup Chopped Green Onion-green parts only

3/4  Cup Sour Cream

3/4 Cup Mayonnaise

1/4 Cup White Vinegar

4 Tsp Dijon Mustard

1 Tsp Sugar

Salt & Pepper

3 lbs Potatoes-I like good old Idaho potatoes but  you can certainly use red skin

1 Cup Frozen Peas-cooked for 4 minutes

3/4 Cup Crumbled Blue Cheese

Cook potatoes until done. Mix all ingredients except potatoes in a large bowl until combined.  Add the potatoes until well dressed, let sit for at least 30 minutes… ENJOY!


1 1lb Box Rotini Pasta (or whatever your favorite shape is)

1 14 oz Bag Frozen Tortellini

1 9oz Bottle Kens Italian Dressing and Marinade (it is the best!)

1 Cup Chopped Baby Spinach

1 Can Quartered Artichoke Hearts

1/4 Cup Chopped Red or Vidalia Onion

Cook pasta according package directions and the tortellini. I usually cook the pasta and add the tortellini in with it when there is 4 minutes to go. You can do this if you use the tortellini that cooks for 3 to 5 minutes. Drain, rinse with cold water and let cool.   Put the pasta and tortellini in a large bowl, add the remaining ingredients, combine well and ENJOY!

I hope you, your family and friends love these recipes as much as mine.  Have a happy and safe Memorial Day Weekend and remember why we are celebrating-to honor those soldiers who have died for our great country.  

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