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
SPEEDY STEAK AND BLACKBERRY SALAD
This elegant steak salad is here to bring some originality to dinner at home. Get the recipe for Speedy Steak and Blackberry Salad.
Provided by Ivy Odom
Time 30m
Number Of Ingredients 10
Steps:
- Heat a large cast-iron skillet over medium-high. Season steak with 1 teaspoon each salt and pepper, gently pressing on both sides of steak to adhere. Heat 1 tablespoon oil in skillet. Add steak and cook, undisturbed, for 4 minutes. Flip and cook, undisturbed, until seared on other side, 4 to 5 minutes. Add 1 tablespoon oil to skillet and continue cooking steak, spooning oil drippings over steak often, until desired degree of doneness, 2 to 3 minutes for medium-rare (a thermometer inserted in thickest portion will register 122°F). Transfer to a plate; let rest for 10 minutes before slicing against the grain.
- Meanwhile, whisk vinegar, honey, and remaining ¼ teaspoon each salt and pepper and 3 tablespoons oil in a large bowl. Stir in blackberries. Add arugula and pistachios and toss to coat. Top with steak and cheese.
Nutrition Facts : Calories 526 kcal, Carbohydrate 13 g, Cholesterol 52 mg, Protein 34 g, Sodium 866 mg, Sugar 6 g, Fat 38 g, UnsaturatedFat 0 g
RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON, AND CHIVES
Reminiscent of baked potatoes topped with bacon and chives, this side dish envelops vibrant red potatoes in a tangy blue cheese and buttermilk dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain, and let cool slightly. Halve potatoes.
- Meanwhile, mix blue cheese, buttermilk, vinegar, and mustard in a bowl until well combined.
- Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl. Garnish with blue cheese, chives, and remaining bacon.
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
Try my tasty blue cheese spin on classic potato salad. You can easily double the recipe for large picnics or potlucks. -Jennifer Lewis, Britton, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 7-10 minutes or just until tender. Drain; transfer to a large bowl., Add vinegar, pepper sauce, salt and pepper to hot potatoes; let stand 30 minutes at room temperature, stirring gently halfway through standing. Add eggs, onion, celery, pickles and green onions. In a small bowl, mix remaining ingredients; add to potato mixture. Toss gently to coat. Serve immediately or refrigerate until cold.
Nutrition Facts :
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 POTATOES
Brandi Rook serves this warm creamy potato salad to the blue cheese lovers in her Salina, Kansas home. "Try it with a beef entree," she suggests. "It's incredibly tasty yet quick to fix because you don't need to peel the potatoes."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Drain potatoes; gently stir in blue cheese mixture. Sprinkle with bacon. Serve warm.
Nutrition Facts : Calories 376 calories, Fat 31g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 368mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
RED HOT & BLUE POTATO SALAD - THE ORIGINAL
I've searched for this recipe for several years, ever since I worked at the Red Hot & Blue restaurant in Savannah, GA. I FINALLY managed to get ahold of the store manual's recipe, and this is scaled down from it. It will still make a fair amount, about 12 servings...but once you try it, you'll be grateful for that extra, cause it WON'T last long!!!
Provided by Twisted Moon
Categories Potato
Time 55m
Yield 2/3 C Servings, 12 serving(s)
Number Of Ingredients 6
Steps:
- Steam the potatoes skin-on for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside until cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of it's unique texture and taste).
- In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.
- Serve at room temp for up to 2 hours after making -- refridgerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.
- NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!
- ***Wanted to say THANKS to all the reviews! Here's another hint to make this easier: when you are going to make boiled eggs, ALWAYS make sure you buy the eggs at LEAST 7-10 days in advance. Why? Because as an egg matures, it develops a small air "bubble" inside it (it's the membrane separating from the shell). Having this bubble makes it a BREEZE to peel the eggs once they've cooled completely (also a great trick for Easter Eggs, BTW). You want your eggs to be around 10-12 days old, and it takes, on average, 2-3 days to get them from the laying facility to the store.
GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE
Steps:
- Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
- Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
- Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.
POTATO AND BLUE CHEESE SALAD
Categories Salad Potato Side Fourth of July Picnic Blue Cheese Bacon Summer Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
- Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.
RED, HOT, AND BLUE POTATO SALAD RECIPE
Steps:
- Cook potatoes with skin on until fork tender using the desired method.
- Once cooked, remove from water carefully
- Hard boil eggs with desired method and place in ice bath and then remove shells. Set aside
- Once potatoes have cooled, dice potatoes into bite-size pieces and place in a large bowl.
- Slice eggs, reserving one for topping the salad. Place remaining sliced eggs into the bowl with that potatoes
- Add green onions to the bowl as well.
- Lightly stir, taking care not to mash the potato
- In a separate bowl, mix together the remaining ingredients, sans the eggs (mayonnaise, celery seed and salt) in a bowl.
- Mix with the potato mixture.
- Top with eggs
- Refrigerate until ready to serve. Best when served chilled.
Nutrition Facts : Calories 301 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 19 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 555 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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.)
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- Place the potatoes in a pot of cold water and bring to a boil. Cook until the potatoes are just barely fork tender. Drain and rinse with cold water. Refrigerate until cold, about 2 hours, or until you're ready to assemble the salad.
- Combine the next eight ingredients (vinegar through black pepper) in a small bowl (or repurposed salad dressing bottle). Stir well with a whisk and refrigerate over night.
- When you're ready to assemble the salad, place the potatoes in a large mixing bowl. Drizzle with half of the dressing and toss the potatoes with the dressing until combined.
BLUE CHEESE AND BACON POTATO SALAD (BBQ SIDE DISH ...
From delicioustable.com
- Bring a large pot of water to boil, make sure there is enough room for your peeled cubed potatoes. Boil potatoes about 20-25 minutes, until a piece is fork tender when pierced. Drain water from potatoes.
- Next, Add all the dressing ingredients in a bowl; apple cider vinegar, lemon juice, Dijon mustard, sea salt, pepper, olive oil, blue cheese salad dressing, and sour cream, whisking after adding each one.
GERMAN BLUE CHEESE RED POTATO SALAD - THE GOOD PLATE
From the-good-plate.com
- Have ready a steamer large enough to accommodate the potatoes. Prepare the pan with water.
- Cut the potatoes in eights, cut each in half, then those halves, and half again. Put them into the pan. Put the potatoes on to heat.
- While that is happening, cook the bacon until crisp in a skillet, or microwave. Do NOT throw away the fat!
RED, WHITE, AND BLUE POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
- Place fingerling and red potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain; cool slightly. Place potatoes in a large bowl.
- Place blue potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; cool slightly. Add blue potatoes, onion, parsley, dill, chives, and eggs to bowl; toss gently.
- Combine vinegar and remaining ingredients. Pour over potato mixture; toss gently to combine. Serve warm, at room temperature, or chilled.
POTATO AND BLUE CHEESE SALAD RECIPE | BON APPéTIT
From bonappetit.com
- Whisk oil, vinegar, shallots, parsley, 1 tablespoon chives, mustard, honey and lemon peel in large bowl until well blended. Season dressing to taste with salt and pepper.
- Cook potatoes in large pot of boiling salted water until just tender, about 8 minutes. Drain. Add warm potatoes to dressing; toss to combine. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble into small pieces. Arrange lettuce around edge of platter; mound potato salad in center. Sprinkle with bacon, blue cheese, egg and remaining 1/4 cup chives.
BLUE CHEESE POTATO SALAD - THE WELL SEASONED MOM
From thewellseasonedmom.com
- 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.
RED WHITE & BLUE POTATO SALAD - HOUSE OF YUMM
From houseofyumm.com
- Chop the baby red potatoes into small 1 inch cubes, place into the boiling water, add in the course sea salt. Boil for approximately 15-20 minutes, or until the potatoes are soft and tender and able to be mashed with a fork.
- Remove the pot from the heat and pour the potatoes into a strainer to drain out all the water. Place potatoes into a large bowl and allow to cool to room temperature, or place into the refrigerator to cool down. Once cooled add the bacon, cheese, and green onion.
RED, WHITE AND BLUE CHEESE POTATO SALAD & GRILLED SAUSAGES
From yellowblissroad.com
- Cut baby potatoes in half (or into bite sized chunks if using larger potatoes) and add to the boiling water. Turn heat down to medium-low, cover with the pot lid, leaving it slightly ajar to allow steam to escape. Potatoes are finished when they are easily pierced with a fork. You can also cook uncovered; it may take a couple minutes longer. *Watch closely because the water can quickly boil over.
- Drain and spread potatoes in an even layer on a flat surface like a cookie sheet or cutting board. Sprinkle evenly with a teaspoon of salt. Cool to room temperature (can be done in the fridge). Do not leave sitting for too long as the starches in the potatoes can get gummy.
BLUE CHEESE POTATO SALAD - PEEL WITH ZEAL
From peelwithzeal.com
- Place potatoes in a large saucepan. Cover potatoes with water, and bring to a boil. Cook for 8-10 minutes or until tender. Drain the potatoes and allow to cool to room temperature.
- Place the potatoes in a large bowl. Add bacon, scallions, celery, and herbs. Gently toss to combine.
- In a small bowl, whisk the yogurt, vinegar, salt, and pepper. Gently stir in the blue cheese crumbles.
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