Red White And Bleu Potato Salad Recipes

RED, WHITE, AND BLEU POTATO SALAD

Steps:

• 1. Wrap garlic head in foil, drizzle with olive oil, and roast in a preheated 350 degree oven for 30-40 minutes. Remove and let cool. When cool, squeeze cloves from the head and mash into a paste. Place in a small mixing bowl and set aside.
• 2. Boil potatoes until soft. Let cool and dice.
• 3. Whisk together roasted garlic, sour cream, vinegar, chives, salt and pepper. Carefully stir in blue cheese, bleu cheese, and bacon.
• 4. Combine remaining ingredients. Refrigerate and serve. Serves 4-6.

RED, WHITE, AND BLUE POTATO SALAD

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.
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RED, WHITE & BLEU POTATO SALAD

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.

RED, WHITE & BLUE POTATO SALAD

Steps:

• Place all potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl. Drizzle potatoes with stock and wine; toss gently, allowing liquids to absorb., In a small bowl, whisk vinegars, mustards, salt and pepper. Gradually whisk in oil until blended. Add vinaigrette, vegetables, bacon and herbs to potato mixture; toss to combine. Sprinkle with sesame seeds. Serve warm.

RED, WHITE AND BLUE POTATO SALAD

Steps:

• Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing. Sprinkle with the scallion and salt and pepper to taste.

RED, WHITE, AND BLUE POTATO SALAD

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 BLEU POTATO SALAD

Steps:

• 1. Mix all ingredients in medium mixing bowl. Refrigerate for at least an hour before serving. Chopped celery, chopped hard-boiled eggs, chopped green peppers, and/or chopped jalapeño peppers are optional additions.