Sunday, June 8, 2014

Blue Cheese and Pimiento Potato Salad

Bottled Blue Cheese dressing sounds like a quick way to give flavor to this salad, but so many bottled dressing are full of preservatives and sodium.  I love cooking with as many fresh ingredients as possible.  So I develop my combination of flavor for this blue cheese potato salad.


  • 3 pounds medium red-skinned potatoes (about 5)
  • ¼ cup Rice Vinegar
  • ½ cup Crema Mexicana, preferably or  you use sour cream
  • ½ cup mayonnaise
  • 2 teaspoons hot mustard
  • 4 ounces Crumbled blue cheese
  • 3 hard-boiled eggs, diced
  • ½ cup medium white onion, finely diced
  • 2 cloves garlic minced
  • 1 teaspoon celery seeds
  • ¼ cup diced pimientos
  • ¼ cup diced jalapeno peppers
  • 2 tablespoons fresh chopped parsley
  • Salt and pepper to taste

  1. Fill a large pot with about cup of water and add salt.  Then place a steamer basket inside of pot and bring to a boil. Reduce heat to a rapid simmer.  Add potatoes to steamer basket; cover and let steam for about 25 minutes or until tender.  Do not let potatoes over cook.

  1. Remove potatoes and allow cooling, then peeling, slicing potatoes into ¼” thick slices.

  1. While potatoes are cooling, make the dressing.  In a large bowl, combine rice vinegar, Crema, mayonnaise and hot mustard, blend well.  Then add blue cheese and eggs; mix well.

  1. Once potatoes have cooled, to the dressing add onions, celery seeds, pimientos, and jalapeno peppers, then combine potatoes to the dressing a little at a time making sure not to break potatoes or mash them.

  1. Add chopped parsley; hold a little back for garnish.  Salt and pepper to taste; it should not require too much salt due to the blue cheese.  Then place potato salad in refrigerator for about an hour or until you are ready to serve.  Enjoy!!

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