Southern Livings Blue Cheese And Green Onion Potato Salad Modified Recipes

SOUTHERN LIVING'S BLUE CHEESE AND GREEN ONION POTATO SALAD, MODIFIED

Steps:

• Bring potatoes, 1 tsp. salt, and water to cover to a boil. Cook 10 to 15 minutes or just until tender; drain.
• Stir together green onions, next 3 ingredients, and remaining salt in a large bowl; add potatoes and crumbled blue cheese, stirring gently to coat. Serve immediately, or cover and chill until ready to serve.
• Serves 8 1-cup servings

BACON POTATO SALAD

Steps:

• Place potatoes and water to cover in a large pot; bring to a boil over medium-high heat. Cook 25 minutes or until potatoes are tender. Drain and let cool. Cut into 1/2-inch-thick slices.
• Stir together sour cream and next 4 ingredients.
• Stir together potatoes, sour cream mixture, green onions, and parsley in a large bowl. Cover and chill at least 1 hour; keep chilled until ready to serve.
• Stir in bacon just before serving.

JANICE MCDANIEL'S SOUTHERN POTATO SALAD

Steps:

• 1. Bring several qts. of water to boil in a large pot. Wash the potatoes and chop into 1/2 in. pieces, leaving the skins on. Add potatoes to boiling water, cover and return to a boil. Reduce heat to medium high, uncover and cook potatoes for 13-15 minutes.
• 2. Peel the onion and grate off 2 Tbs. with juice into a 3 qt. or larger bowl. Add mayonnaise, vinegar, mustard, sugar, salt, pepper, pickle relish and egg. Whisk until well combined. Rinse and dice celery. Add it to the bowl and stir well.
• 3. When the potatoes are tender, drain well and cool til warm, but not hot. Usually about 5- 10 minutes. (you can rinse them with cold water to speed up the process.) Add potatoes to the bowl. Stir well to coat with dressing. Cover and chill for 2 hours. Before serving, taste and add more salt and pepper, if you like.
• 4. Notes: I leave out the eggs when I make it. You can separate the egg yolks and add them to the dressing, then add the chopped egg whites to the potato salad, if you want a richer dressing. If you pour the dressing over the hot potatoes, they will absorb most of the dressing. It is better to let the potatoes cool a few minutes before adding the dressing. Low-fat mayonnaise works fine. Don't substitute Miracle Whip. You can top this salad with sliced green onions or some chopped parsley, for a bit of color.