RED, WHITE, AND BLUE POTATO SALAD
Provided by Rick Browne
Categories Cheese Mustard Pepper Potato Vegetable Appetizer Side Fourth of July Vegetarian High Fiber Summer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 cups
Number Of Ingredients 14
Steps:
- Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.
- Do ahead: Can be made 1 day ahead. Keep chilled.
- Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
- Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, peas, and blue cheese; toss gently. Cover and chill at least 2 hours and up to 1 day.
- Sprinkle potato salad with paprika and remaining 1/2 cup green onions.
RED, WHITE, AND BLUE POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield about 4 servings
Number Of Ingredients 18
Steps:
- To make the potatoes: Tie the thyme, parsley, rosemary, and bay leaf together with a piece of kitchen twine. Put the bundle in a medium saucepan along with the wine and garlic. Slice the potatoes into 1/4-inch-thick rounds and add to the saucepan. Add cold water to cover by 1 inch and the salt. Bring to a boil over medium-high heat. Adjust the heat to maintain a gentle simmer, and cook until the potatoes are tender but not mushy, about 5 minutes. Drain the potatoes, and discard the herb bundle.
- Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, salt, and season with pepper, to taste. Gradually whisk in the oil to make a smooth dressing.
- Add the warm potatoes to the dressing and toss very gently to combine, taking care not to break up the potatoes. Add the celery and set aside to cool.
- When ready to serve, carefully fold in the parsley and scallions. Serve.
- Copyright 2001 Television Food Network, G.P. All rights reserved
RED, WHITE AND BLUE POTATO SALAD
If you LOVE BLUE CHEESE...you will LOVE this recipe! PICTURES TO FOLLOW! Last time I made it...no time to take pictures and it disappeared so quickly!
Provided by EVELYN THORPE @redlexuslady
Categories Potato Salads
Number Of Ingredients 10
Steps:
- Scrub red potatoes, cut in half, boil in salted water until done but not mushy. Keep an eye on them! OR MICROWAVE THEM!
- While potatoes are boiling...dice celery, onion. Cut bacon into 1 inch pieces and fry til crisp. Set aside. Measure mayonnaise.
- When potatoes are done, drain, rinse in cold water and let cool for about 20 minutes. Cut the potatoes, skin and all...into small 3/4" cubes. Place in bowl. Next, add celery, red onion, 3/4 lb crumbled blue cheese, parsley flakes, mayonnaise, and salad dressing. Mix it all together. Add salt and pepper to taste. Put in serving bowl and top with more blue cheese and crisp bacon. Sprinkle some pepper on top and it's all done! Best if it sits in the refrigerator over night.
RED, WHITE AND BLUE POTATO SALAD
I got this recipe off a combination package of Yukon Gold, Purple and Red potatoes. A great potato salad for July 4th. I've also substituted feta cheese for the blue cheese. The red, white and blue colors show up more if you don't peel the potatoes.
Provided by moko7
Categories < 4 Hours
Time 2h20m
Yield 4-6 cups
Number Of Ingredients 10
Steps:
- Put all of the potatoes in a large pot and add enough salted water to cover 1 inch.
- Bring to a boil, reduce heat to medium and boil until fork tender, about 15 minutes.
- Drain potatoes and cool. While the potatoes are cooling, prepare the dressing.
- In a medium bowl, blend half of the green onions with the sour cream, mayonnaise, white wine vinegar, stone ground mustard, sugar, salt and pepper. Cover and chill.
- Slice the potatoes into 1/2 inch slices or into chunky quarters and place into a large bowl.
- Add chilled dressing, blue cheese and remaining green onions; toss gently to cover all of the potato pieces. (Add additional blue cheese for a stronger flavor, if desired)
- Cover and chill for at least two hours, or up to one day. Flavors will continue to blend as the salad chills.
Nutrition Facts : Calories 382.6, Fat 19, SaturatedFat 8.7, Cholesterol 32.6, Sodium 1288, Carbohydrate 45.7, Fiber 6.1, Sugar 6.1, Protein 8.8
ALL AMERICAN RED, WHITE, AND BLUE POTATO SALAD
I have been trying potato salads with blue cheese for a few years. I adjusted the ingredients to our family's tastes.
Provided by Lynn Clay
Categories Potato Salads
Time 45m
Number Of Ingredients 9
Steps:
- 1. Cook potatoes in water until tender. Drain off the water.
- 2. Mix up mayonnaise, sour cream, salt, pepper, vinegar in a large bowl.
- 3. Add the potatoes, bacon, green onions and mix up. Next add the blue cheese and combine gently.
- 4. This can be eaten immediately or refrigerated until later.
RED, WHITE & BLEU POTATO SALAD
This is a perfect potato salad for patriotic holidays or any day, really. This is my modification of a recipe I found here on the Zaar. The original was posted by evelyn/athens and can be found here: http://www.recipezaar.com/recipe/Blue-Cheese-Potato-Salad-68007. ***I add no salt to this recipe other than while cooking potatoes, so use as you see fit.***
Provided by janthemansnakerober
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Boil potatoes until tender; drain and cool for comfortable handling.
- Cut into 1 inch pieces, leave skin on.
- Transfer to large bowl, add ice to chill.
- In separate bowl, combine remaining ingredients except green onions and mix well.
- Drain chilled potatoes, add dressing and mix thoroughly.
- Let stand in refrigerator at least 30 minutes before serving, can be made a day ahead of time.
- Before serving, mix one final time and sprinkle green onion on top for garnish.
Nutrition Facts : Calories 301.3, Fat 13.9, SaturatedFat 4.7, Cholesterol 27.9, Sodium 698.3, Carbohydrate 36.5, Fiber 3.8, Sugar 5.8, Protein 9.4
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