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!"
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
Ready In:
40mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. Made this last weekend to bring to a friend's barbeque. Everyone raved about it! I used Roquefort cheese, since the type of bleu cheese wasn't specified. The flavor was wonderful! The salad was easy to prepare, and I will definately make this again.
     
  2. I made a serving for 4 and it was great. We had a little left over for tomorrow. Served with chicken tenders.
     
  3. Great creamy potato salad. I love the addition of the blue cheese. As a slight variation, i added about 2 tablespoons my favorite buffalo sauce (suicidal buffalo wing sauce from the Anchor Bar in Buffalo: www.buffalowings.com) which gives this potato salad a nice tangy kick.
     
  4. Fantastic! I do feel it calls for some chill time, though. I will admit I was a bit disappointed right after I mixed it up and tasted to adjust seasonings--even though I love every ingredient included, it just tasted a bit too sharp. Fortunately, I had made it earlier in the day and by the time I served it, the flavors had melded and mellowed and it was just fabulous. I used Chardonnay for the wine and Gorgonzola as the bleu cheese. My husband wanted to make sure I passed along his kudos as well--he just loved it! Thanks for sharing the recipe!
     
  5. This is absolutely fabulous! I've made it twice already, including for my own 40th birthday party. I prefer using Gorgonzola, but regular ol' blue cheese, like Treasure Cave is OK, too. And, if you have too much dressing made for the potatoes, it's great on salad, too!
     
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RECIPE SUBMITTED BY

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