Savory Blue Cheese and Herb Potato Salad
Elevate your summertime barbecues or casual dinners with this delightful Savory Blue Cheese and Herb Potato Salad. Creamy, tangy, and rich, this dish combines tender new potatoes with a luscious dressing of mayonnaise, sour cream, and tangy Dijon mustard. Crumbled blue cheese adds a sharp, bold flavor, while fresh green onions and crunchy celery provide texture and freshness. Perfect as a side dish for grilled meats or served on its own, this salad is sure to be a hit at any gathering. With roots in a classic 1990 Bon Appetit recipe, it's a fantastic blend of flavors that will leave everyone asking for seconds!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
new potatoes
5 lbs (washed, peeled, and cut into 1-inch cubes)
dry white wine
1/2 cup (none)
salt
to taste (none)
black pepper
to taste (freshly ground)
mayonnaise
1 1/4 cups (none)
sour cream
1 1/4 cups (none)
Dijon mustard
2 1/2 tablespoons (none)
cider vinegar
2 1/2 tablespoons (none)
crumbled blue cheese
1/2 lb (none)
green onions
6 (chopped)
chopped celery
1 1/2 cups (none)
Instructions
1
Begin by washing the new potatoes thoroughly. In a large pot, bring salted water to a boil. Add the potatoes and cook until they are tender, about 15-20 minutes.
2
Once the potatoes are cooked, drain and let them cool for a few minutes. While they are still warm, peel the skins off and cut the potatoes into 1-inch cubes.
3
In a mixing bowl, combine the warm potato cubes with the dry white wine, seasoning with salt and freshly cracked black pepper. Gently toss to coat.
4
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and cider vinegar to create a smooth dressing.
5
Add the crumbled blue cheese to the dressing, folding it in gently to keep some of the blue cheese texture.
6
Next, fold in the chopped green onions and celery, ensuring an even distribution throughout.
7
Combine the potato mixture with the dressing, tossing gently until the potatoes are well-coated.
8
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature, garnished with additional green onions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient in Savory Blue Cheese and Herb Potato Salad?
The primary ingredient is 5 lbs of new potatoes.
What kind of wine is used in this recipe?
The recipe calls for 1/2 cup of dry white wine to be tossed with the warm potatoes.
How long should the potatoes be boiled?
Potatoes should be boiled in salted water for approximately 15 to 20 minutes until tender.
What are the components of the creamy dressing?
The dressing consists of mayonnaise, sour cream, Dijon mustard, and cider vinegar.
How much blue cheese is needed for this recipe?
The recipe requires 1/2 lb of crumbled blue cheese.
Should the potatoes be peeled?
Yes, the instructions recommend peeling the skins off while the potatoes are still warm after boiling.
What size should the potatoes be cut into?
The potatoes should be cut into 1-inch cubes.
What provides the crunch in this salad?
Freshly chopped celery and green onions provide texture and crunch.
How much celery is used?
The recipe uses 1 1/2 cups of chopped celery.
When should I add the white wine to the potatoes?
The wine should be added while the potato cubes are still warm to help them absorb the flavor.
How many green onions are required?
Six green onions, chopped, are required for the recipe.
What is the best way to incorporate the blue cheese?
Fold the crumbled blue cheese in gently to the dressing to maintain some of its chunky texture.
How long does the salad need to refrigerate before serving?
It should be refrigerated for at least 30 minutes to allow the flavors to meld together.
What type of vinegar is used in the dressing?
The recipe specifically uses cider vinegar.
Can this potato salad be served at room temperature?
Yes, it can be served either chilled or at room temperature.
What inspired this specific recipe?
The recipe is based on a classic 1990 Bon Appetit recipe.
What is the flavor profile of this dish?
It is described as savory, creamy, tangy, and rich with sharp notes from the blue cheese.
How much Dijon mustard should be added?
You should use 2 1/2 tablespoons of Dijon mustard.
Is the potato salad seasoned with specific spices?
It is seasoned simply with salt and freshly cracked black pepper to taste.
What is the recommended garnish for this dish?
The dish can be garnished with additional chopped green onions.
Is this salad suitable for a barbecue?
Yes, it is highly recommended as a side dish for summertime barbecues and grilled meats.
What kind of black pepper is suggested?
The recipe suggests using freshly cracked black pepper.
How many ingredients total are in this recipe?
There are 11 ingredients in total.
Should the dressing be smooth before adding the cheese?
Yes, whisk the mayonnaise, sour cream, mustard, and vinegar until smooth before folding in the cheese.
How do you ensure the potatoes are well-coated?
Toss the potato mixture gently with the dressing until an even coating is achieved.
Are the potatoes washed before boiling?
Yes, the instructions state to wash the new potatoes thoroughly before starting.
How much mayonnaise is needed?
The recipe calls for 1 1/4 cups of mayonnaise.
How much sour cream is used?
The recipe calls for 1 1/4 cups of sour cream.
Is this considered a comfort food?
Yes, 'comfort food' is one of the tags associated with this recipe.
What is the main texture of the final salad?
The texture is a combination of tender potatoes, creamy dressing, and crunchy vegetables.