Monday, May 6, 2013

Blue Cheese Potato Salad

As most of you have probably noticed by now, this blog is really a family affair.  I am blessed to have a great husband great family who share their recipes, their food and their ideas!  I truly am thankful.


My husband works with a great group of people.   He is always discussing and sharing food ideas with them and Tyler, who works with my husband emailed me this potato salad recipe.  He was telling my husband how amazing it was, and wanted me to try it.  It is a newspaper clipping so I am not sure who the originator is, however I made a few changes anyway.  I wanted to use a few things I had on hand and sort of change up a few things so my husband would eat this.  I don't do blue cheese, so I counted on his refined palette (did I really say that?) to give me the bottom line on this one!  And yes honey, I was KIDDING.  I know he is on his lunch break at work, reading this.  I KNOW he is. 

This recipe calls for minced onion, I grated mine, you all know how hubs and I roll when it comes to onions.  It also called for a particular kind of blue cheese, and honestly I don't think it matters.  It also called for small red potatoes, to boil them, slip the skins off and dice them.  Oh for the love.....just use plain potatoes!  Make sure to add the dressing while the potatoes are still warm, so they soak it all in!  Oh wait I forgot, I substituted dijon mustard for country dijon (grainy) mustard.  And I omitted lemon juice, because you all know, I don't do lemon juice in anything savory.  No. Can. Do. 

My husband says, and I quote, "possibly the best potato salad I have ever eaten".  So there ya go.  Give it a try!! 

Blue Cheese Potato Salad
2 lbs potatoes (peeled and cubed)
4 slices of bacon (fried to crispy and drained)
2 tbsp grated onion
1 tbsp Dijon mustard
1/2 tsp garlic powder
2 tbsp sour cream
1 tbsp canola oil
2 tbsp Hellman's
2 tsp cider vinegar
Salt and Pepper to taste
4 ounces crumbled blue cheese of your choice

Fill a medium pot with water, salt liberally and add in potatoes.  Bring to a boil and cook for 5-10 minutes depending on the size of your cubes.  While they are cooking, in a small bowl add in grated onion, mustard, garlic powder, sour cream, canola oil, Hellman's, cider vinegar and salt and pepper.  Whisk until combined and set aside.  Drain potatoes and put back in the warm pot.  Pour in dressing and carefully toss, don't break up the chunks!   Add crumbled bacon and blue cheese in and continue to mix.  Refrigerate at least 4 hours before serving. 

I hope you enjoy this potato salad.  Thank you Tyler for sharing your recipe!!

Your "it is almost picnic time" chefwannabe

 

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