Crispy potato salad with blue cheese

8 Servings

Ingredients

Quantity Ingredient
1½ pounds 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

Directions

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.

Recipe By : the California Culinary Academy File

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