CELERY BLUE CHEESE SALAD
Provided by Dave Lieberman
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, whisk together the blue cheese, mayonnaise, sour cream, vinegar, salt, and pepper until well combined.
- Pick the celery leaves and set aside. Thinly slice the celery stalks on the bias and add both the celery and the leaves to the dressing and toss to coat. Serve immediately.
CELERY AND POTATO SALAD
Provided by Ruth Cousineau
Categories Salad Potato Side Picnic Quick & Easy Backyard BBQ Dinner Lunch Mayonnaise Celery Summer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
- Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
- While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
- Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
- Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.
BACON BLUE CHEESE POTATO SALAD
I'm not crazy about potato salad, but this one is definitely the exception. It's creamy and the flavor is wonderful. I got the recipe from my friend Devon, who got it from somebody else. Don't be put off by the blue cheese - the flavor is not overwhelming at all. I didn't know it had blue cheese until I asked for the recipe.
Provided by jaynine
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until tender.
- Cook bacon until crisp, and cut into one inch pieces.
- In a bowl, combine mayonnaise, sour cream, vinegar, salt and pepper.
- Fold in green onions, cheese, potatoes and bacon.
- Can be served immediately or refrigerate until ready to serve.
BLUE CHEESE POTATO SALAD
This is a delicious zesty potato salad.
Provided by TOSWEETFORU
Categories Salad Potato Salad Recipes No Mayo
Time 45m
Yield 5
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
- In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g
HERBED CELERY-POTATO SALAD
No cloying mayonnaise for our outdoor-friendly potato salad. Just apple-cider vinegar, olive oil, and plenty of fresh parsley and basil.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.
BLUE CHEESE POTATO SALAD
Categories Salad Cheese Mustard Potato Mayonnaise Blue Cheese Summer Chill Sour Cream Bon Appétit
Yield Serves 12
Number Of Ingredients 10
Steps:
- Place potatoes in large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Peel potatoes. Cut into 1-inch pieces. Transfer to large bowl. Add wine, season with salt and pepper and toss to coat. Cool.
- Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)
BLUE CHEESE POTATO SALAD
I can imagine this served with a char-grilled steak topped with garlic butter. This was cut out of a 1990 Bon Appetit. Well better late than never, I have Sundays dinner menu to drool over!
Provided by Lorac
Categories Cheese
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Boil or steam potatoes until tender, peel and cut into 1 inch cubes.
- In a large bowl toss the still warm potatoes with wine, salt and pepper.
- Combine remaining ingredients and mix with potatoes.
Nutrition Facts : Calories 273.9, Fat 10.5, SaturatedFat 6.4, Cholesterol 26.7, Sodium 342.1, Carbohydrate 35.6, Fiber 4.7, Sugar 3, Protein 8.7
BLUE GREEN AND RED POTATO SALAD
Tangy Potato Salad
Provided by KareBear
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and allow to steam dry for a minute or two. Transfer potatoes to a large bowl and allow to cool to room temperature.
- Cut potatoes into bite size pieces and return to bowl. Stir in the blue cheese, apples, green onions, and celery. Mix in the sour cream and mayonnaise; season with salt and pepper to taste.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 36.7 g, Cholesterol 19.8 mg, Fat 19 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 274.5 mg, Sugar 8.7 g
BLUE CHEESE POTATO SALAD
Make and share this Blue Cheese Potato Salad recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil or steam potatoes until tender; drain; cool slightly.
- Peel and cut into 1 inch pieces.
- Transfer to large bowl.
- Add wine, season and toss to coat.
- Cool.
- Combine all remaining ingredients, adjust seasoning; mix with potatoes.
- (can be prepared 1 day ahead, chilled. Let stand 30 minutes before serving).
Nutrition Facts : Calories 354.9, Fat 19.8, SaturatedFat 8.2, Cholesterol 32.2, Sodium 524.8, Carbohydrate 35.7, Fiber 3.8, Sugar 3.6, Protein 8.5
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BLUE CHEESE POTATO SALAD - THE WELL SEASONED MOM
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4.6/5 (5)Category Side DishCuisine AmericanTotal Time 35 mins
- Cut potatoes in 1" dice without peeling, and place in large pot or dutch oven. Cover with cold water by 1" and salt generously. Heat, covered, on high until boiling, then remove lid and allow to cook completely through, 10 to 12 minutes. In order to make sure the potatoes are cooked perfectly, I take one out of the pot, cut it in half with a fork, and taste it for "done-ness": you definitely don't want the potatoes overcooked, but crunchy spuds do not make for a good salad either.
- Meanwhile, in large bowl, combine mayonnaise, sour cream, blue cheese, celery, scallions, about 3/4 teaspoon of salt and 1/2 teaspoon of ground black pepper and mix well.
- When potatoes are cooked through, drain well in colander, and return to pot. Sprinkle hot potatoes with vinegar and toss to coat. Allow to cool for about ten minutes.
- Add cooled potatoes to mayonnaise mixture and toss gently, using a folding motion, to coat well. Cover and refrigerate for at least 3 hours, or overnight. Mix potato salad again before serving.
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Reviews 4Estimated Reading Time 2 minsServings 12Total Time 35 mins
- Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
- In a medium bowl, mix mayonnaise, blue cheese, balsamic vinegar, pepper, and garlic powder. Gradually blend in the buttermilk until the dressing has reached the desired consistency. Cover, and refrigerate until serving.
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