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
Preparation
- 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.
- Remove potatoes and allow cooling,
then peeling, slicing potatoes into ¼” thick slices.
- 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.
- 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.
- 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!!
