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08-18-2007, 10:24 PM
Crispy Potato Salad with Blue Cheese (http://www.bigoven.com/75613_CrispyPotatoSaladwithBlueCheese_recipe.html)
8 ServingsPotatoUncategorizedLunch 1 1/2 lb Small new potatoes 3 tb Tarragon vinegar 2 ts Dijon mustard 1 ts Salt 1/8 ts Dried marjoram 1/8 ts White pepper 1 Clove garlic -- minced 1/3 c Salad oil 1/2 c Radishes -- sliced 1/2 c Cucumber -- chopped 1 sm Onion -- chopped 1 sm Green pepper -- seeded and Chopped 1 md Carrot -- shredded 1 Stalk celery -- finely Chopped 1/4 c Parsley -- chopped 2 Eggs, hard-boiled -- sliced 1/4 c Mayonnaise 1/4 c Sour cream 1/4 c Blue cheese -- crumbled Tomato wedges, for garnish 1. Cook potatoes (unpeeled) in boiling salted water to cover until tender (25 to 30 minutes). Drain and slice while warm. Place in a large bowl. 2. While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat potato slices. Cover and refrigerate for at least 2 hours (or as long as overnight, if you wish). 3. Lightly mix in radishes, cucumber, onion, pepper, carrot, celery, parsley and hard-cooked eggs. Mix mayonnaise and sour cream until smooth; stir in cheese. Fold mayonnaise mixture into potatoes. Cover and refrigerate for 1 to 3 hours. Garnish with tomato wedges. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
from BigOven Recipe Software and 160,000 Recipe Archive (http://www.bigoven.com)
More... (http://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/145668882/75613_CrispyPotatoSaladwithBlueCheese_recipe.html)
8 ServingsPotatoUncategorizedLunch 1 1/2 lb Small new potatoes 3 tb Tarragon vinegar 2 ts Dijon mustard 1 ts Salt 1/8 ts Dried marjoram 1/8 ts White pepper 1 Clove garlic -- minced 1/3 c Salad oil 1/2 c Radishes -- sliced 1/2 c Cucumber -- chopped 1 sm Onion -- chopped 1 sm Green pepper -- seeded and Chopped 1 md Carrot -- shredded 1 Stalk celery -- finely Chopped 1/4 c Parsley -- chopped 2 Eggs, hard-boiled -- sliced 1/4 c Mayonnaise 1/4 c Sour cream 1/4 c Blue cheese -- crumbled Tomato wedges, for garnish 1. Cook potatoes (unpeeled) in boiling salted water to cover until tender (25 to 30 minutes). Drain and slice while warm. Place in a large bowl. 2. While potatoes cook, in a small bowl mix vinegar, mustard, salt, marjoram, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined. Pour oil mixture over warm potatoes, stirring gently to coat potato slices. Cover and refrigerate for at least 2 hours (or as long as overnight, if you wish). 3. Lightly mix in radishes, cucumber, onion, pepper, carrot, celery, parsley and hard-cooked eggs. Mix mayonnaise and sour cream until smooth; stir in cheese. Fold mayonnaise mixture into potatoes. Cover and refrigerate for 1 to 3 hours. Garnish with tomato wedges. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
from BigOven Recipe Software and 160,000 Recipe Archive (http://www.bigoven.com)
More... (http://feeds.feedburner.com/~r/Bigovencom-RecipeRaves/~3/145668882/75613_CrispyPotatoSaladwithBlueCheese_recipe.html)