Post by April B. on Jan 23, 2003 9:49:44 GMT -6
Blue Cheese and Potato Salad
Serves 8
Ingredient
1/4 cup vinegar
2 Tbsp tarragon vinegar
2 tsp dijon mustard
salt & pepper to taste
2/3 cup olive oil
1/4 cup shallots, minced
4 Tbsp fresh parsley, minced
4 lb small new red potatoes, unpeeled
green or red leaf lettuce leaves
1/2 cup blue cheese, crumbed
1/2 cup whipping cream
12 slices bacon, cooked crisp & crumbled
3 Tbsp onions, finely chopped
Directions
Mix vinegars, mustard, salt and pepper in small bowl.
Whisk in oil in thin stream.
Whisk in shallots and minced parsley.
Set aside.
Steam or boil potatoes until just tender.
Cool slightly.
Cut into 1/4 inch slices.
Place in large bowl.
Gently mix 1/2 cup dressing into potatoes.
Line large platter with leaf lettuce leaves.
Top with rows of potatoes.
Whisk cheese and cream into remaining dressing.
Spoon over potatoes.
Top with bacon and chives.
Serve warm or at room temperature.
Serves 8
Ingredient
1/4 cup vinegar
2 Tbsp tarragon vinegar
2 tsp dijon mustard
salt & pepper to taste
2/3 cup olive oil
1/4 cup shallots, minced
4 Tbsp fresh parsley, minced
4 lb small new red potatoes, unpeeled
green or red leaf lettuce leaves
1/2 cup blue cheese, crumbed
1/2 cup whipping cream
12 slices bacon, cooked crisp & crumbled
3 Tbsp onions, finely chopped
Directions
Mix vinegars, mustard, salt and pepper in small bowl.
Whisk in oil in thin stream.
Whisk in shallots and minced parsley.
Set aside.
Steam or boil potatoes until just tender.
Cool slightly.
Cut into 1/4 inch slices.
Place in large bowl.
Gently mix 1/2 cup dressing into potatoes.
Line large platter with leaf lettuce leaves.
Top with rows of potatoes.
Whisk cheese and cream into remaining dressing.
Spoon over potatoes.
Top with bacon and chives.
Serve warm or at room temperature.