Sprinkle with bacon. I increase the blue cheese to taste. 13 %. Combine all remaining ingredients. I I strongly suggest this for a bit of a twist that people will enjoy. 39.2 g 2 tbsp (25 mL) lemon juice. This salad is spectacular! Drain well, then set aside in a bowl. I just added them until I liked the amount of dressing and the moisture level - altogether, about 2/3 cup sour cream and 3 T. mayo. served it with BBQ brisket at my Thanks to the other reviewers I cut the dressing in 1/2 and it was still too much. Mixed in only 1/2 the dressing. Will make guests admitted that they were glad good, is it?" It goes perfectly with a good Cabernet or Bordeau. This recipe is by Heather Trim from Food and Drink Magazine. I added more green onions and blue cheese than called for and garnished with a chopped hard boiled egg. A keeper! 1 red pepper, cut into ½-inch (1-cm) pieces. announced "this just isn't that I used light sour cream and still tasted rich. I used just less than a cup of the mayo and sour cream and it was still quite creamy. I am pleased to see that it is included in this collection. Meanwhile, in a large bowl, fold whipped cream and blue cheese into mayonnaise. Serve warm or at room temperature. I Then my With less sauce and maybe some chives to brighten it up, it would be better. I've been making this since I saw the recipe in the original issue of Bon Appetit. It was pretty bland and blah and had that sweetness one sometimes finds with commerically-prepared potato salads. I liked the flavor at first, as I was mixing it, but should have heeded warnings that it is too saucy - I would call it soupy! It is a nice potato salad with a twist. agree that there is I have changed nothing in the original and everyone finds it to be just perfect. Very nice. Cover and refrigerate. Not bad but better if you halve the sour cream and mayo. It's elegant, has few ingredients and does extremely well at picnics, family reunions, etc. 3 strips bacon. Bring to a boil. I made ten pounds of this for 50 people, thinking I'd have extra for myself. Cover with cold water. Stir in most of the blue cheese, reserving a small amount for garnish, and the green onion. If you're using this for a spinach salad, simply thin with milk or buttermilk. Peel potatoes if you wish, then cut into bite-size chunks. I have made this recipe also since it was first published and have always gotten compliments on it. Drain and let cool, about 15 minutes. Garnish with the remaining green onion and blue cheese. Everyone looks forward to it at various gatherings-year after year! B.J. Got I have been making this recipe for years. I was afraid to make this after reading the reviews. Cool slightly. I liked it, didn't love it. I used a little extra blue cheese as well and didn't peel the potatoes. Reduce heat; cook, uncovered, 7-10 minutes or just until tender. Reduce heat to medium-low and simmer until tender, about 20 minutes. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Delicious w/ grilled steak. Drain potatoes; gently stir in blue cheese mixture. again. Peel potatoes. It was gone in the first hour. Set aside on a paper-towel-lined plate, then crumble. like it saucey! I usually make the recipe exactly but will sometimes put the celery on the side since I'm not a celery lover at all. Made this for a BBQ tonight and it was perfect for the event. I used gorgonzola since it's a little milder a true blue. I made this potato salad for a summer party and it was a big hit. the potluck I took My mouth is watering just thinking about it! I followed the recipe on the amount of wine, mustard, and vinegar, but I cut back significantly on the amounts of mayo and sour cream. I never realized the original didn't have it in the recipe. Drain. just a bit too much ). Stir dressing with cooled potatoes until mixed. Let stand 30 minutes at room temperature before serving. Don't skip the wine! I also add crumbled bacon. Wish I could give this 4 spoons. Everyone went crazy for it. Put 5 oz of blue cheese in with the potatoes. Cut into 1-inch pieces. You can add diced I made this for a bleu cheese lover, and it was loved even by those who are not particularly fond of bleu cheese! Could be good with gorgonzola as well. Bad idea! Cut sour cream in half &add a couple of TBL's of mayo. I was so wrong. I, too, took this salad to a party. Potato Salad. This is the ultimate potato salad!! For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl. Boil until tender. Place potatoes in a large pot and cover with salted water; bring to a boil. By cutting that back it would be pretty good. Powered by the Parse.ly Publisher Platform (P3). Add bacon, red pepper and green onions. Bring to a boil. to the salad. OREGON BLUE CHEESE POTATO SALAD Mix vinegars, mustard, salt, and... and watercress. It's great. 1½ lbs (750 g) potatoes. Add vinegar, pepper sauce, salt and pepper to hot potatoes; let stand 30 minutes at room temperature, stirring gently halfway through standing. Transfer to large bowl. Step 2 Season with salt and pepper. different, tasty, and we like moist Has it really been 21 years? Whisk cheeseand cream into remaining dressing.... chives. sister sheepishly admitted she only If you're using this for a spinach salad, simply thin with milk or buttermilk. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes. Cool. super bowl gathering. So, I made the dressing in a seperate bowl. I've been making the Potato and Pea Salad with Chive Aoli from the July 2001 Bon Appetit most of the summer and thought to try something a little different. This is a family favorite because it is (Can be prepared 1 day ahead. them wanted to eat it. When I was married the second time, my husband and I opted to host the reception in our home instead of a formal sit-down meal. I took it the very first time I made it and I was so glad I did! color and texture. It was horrible. I too added bacon My father, notorious for his life-long hatred of blue cheese, not only tasted it but even went back for seconds. Everyone loved the salad. Since I like blue cheese and potato 2 green onions, thinly sliced. It's a refreshing change from your everyday potato salad! Good salad. Adjust seasoning. Meanwhile, cook bacon over medium heat until crispy. These are my modifications. Don't be afraid to try it. and said it was fine. I have taken it to many barbecues and company luncheons and have always been asked for the recipe by someone. I get requests to bring very often. Well I finally came back to look at the recipe. flavor was off, but my sister tasted I took advice from the reviewers and only added enough dressing to moisten. green beans if you wish for additional and my relieved Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Love this salad. Place potatoes in large pot. Reduce heat; cover and cook for 15-20 minutes or until tender. dressing but hey, I Stir in ½ cup (125 mL) blue cheese and green onion. Mix with potatoes. Drain; transfer to a large bowl. I also added bacon, which I strongly recommend. salad I thought I'd give it a try. Added only 1/4 cup of wine. This is easily one of the best tasting, easiest to prepare potato salads ever. Directions. Like many of the other reviewers, I have been making this recipe since it was first published. I cut it by 20 percent and it was still very gloopy. Add wine, season with salt and pepper and toss to coat. I said something because none of Harrick. Add eggs, onion, celery, pickles and green onions. it to. But good old regular style is lower fat, easier and in my opinion, better. potato salads. When I I think it will go well with my the poblano chili hamburgers tonight. However, when I tell people where the recipe is, they always say it didn't turn out the same. Also, the dressing measurements are definitely too much. Put 5 oz of blue cheese in with the potatoes.